Mysore Pak (for beginners) is a favourite recipe. That’s because Mysore Pak is one of those things once tasted leaves you wanting more. We were introduced to Mysore Pak in Bengaluru. That’s not unusual. If you live in South India, there’s always a sweet shop with nearby offering a delicious version. But for the rest of us, the only solution is to learn how to make it. Mysore Pak’s buttery flakes of creamy heaven on earth are well worth the effort.
Our Creamy Mysore Pak Recipe (for beginners)
We tried a few recipes before settling on the technique and proportions we are presenting here. Most of us are not experienced candy makers. So, let us encourage you by saying, if we can make this, you can make it! That’s why we call it Mysore Pak (for beginners).
After attempting a few other methods with greater quantities and failing it was pure delight when this masterfully simple recipe came together with ease. It isn’t as flaky as the ones we tasted in Bengaluru’sfamous sweet shops but, it is delectably creamy and smooth. We hope you enjoy the same success.
Add the besan to a large skillet and cook on a medium-low flame for about 4 or 5 minutes – until the flour changes colour slightly and becomes fragrant. Remove from heat, let cool then sift into a large bowl.
Whisk ½ cup of liquid ghee into the besan flour and stir until a smooth paste forms. Set aside.
Heat the other ½ cup of ghee in a small saucepan on medium low heat and keep it at the ready.
Add the sugar and water to a non-stick skillet over medium heat and stir frequently until the sugar dissolves, the mixture bubbles and it reduces to a one string consistency. You can tell it is at this point when the sugar changes from individual drops coming off your wooden spoon to a joined flow. You can also take some of the liquid between your thumb and forefinger and when you pull apart one string will form.
Stir in the besan and ghee paste until it becomes unified. Now, start adding the ghee that’s on standby, a little at a time. Stir it in after each addition until it disappears. Each time you add it to the besan and sugar mixture it should sizzle on top of the mix and then stir in easily. As you reach the end of the ghee, you’ll find that the mixture is starting to separate from the pan as you stir.
Pour the mixture into prepared loaf pan. Top with a coarse sugar – if you like.
Let cool for 60 – 90 minutes before cutting. Store the pieces in an airtight container at room temperature.
