No one likes Mysore Pak at home except me. Now I know that’s not the best way of sharing my recipe. But that’s how it was. Good for me 🙂 because I could hog it without any competition. The Mysore Pak that I ate at that time was a little different – porous, brittle and almost brick-like. I don’t know how to make that yet.. but the recipe I am about to share is for the softer, melt in your mouth version. Between the two I like the softer version better but the fact is it is loaded so make sure you run an extra mile today.
- 1 cup besan / chickpea flour
- 1 ½ cups sugar + 1 cup water for sugar syrup
- 1 ½ cups ghee + 1 teaspoon ghee for greasing.
- In a medium sized wok, dry roast the gram flour on a medium flame till fragrant(should take 5 - 10 minutes).
- Grease a 9x9 pan using ½ teaspoon ghee.
- Melt 1 ½ cups of ghee and set it aside.
- In a deep vessel bring the sugar and water to a boil on medium heat until you achieve one string consistency (see note above)
- Add the gram flour spoonful's at a time to the sugar syrup. Stir well until fully mixed. Make sure to keep stirring to prevent the mixture from sticking to the sides and getting burnt.
- Repeat the same process with ghee adding spoonfuls at a time. Don’t forget to stir. (Note the mixture tends to get frothy as you add ghee – that’s expected)
- Keep stirring till the mixture begins to leave the sides.
- Turn off the heat and pour the mixture on the greased pan.
- Add the remaining half teaspoon ghee to the mixture and use the back of a spoon to spread the ghee and even out the mixture.
- Let it cool (around 10 minutes) and cut into squares.
- When it is completely cold, separate the squares.
Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. I am not a registered dietician or nutritionist.