- Gram Flour/Besan (Run through a sieve to remove knots) – 1/2 cup
- Sugar (Granulated) – 1 cup
- Ghee (Melted) – 1 cup
Step 1: In a thick bottomed pan, take 1 cup sugar + 1/4th cup water (basically just enough water to cover the sugar).
Tip (and Time Stamp): Do not use a non-stick pan, as high temperatures may mess with the coating. Also, note down the time you switch on the gas to make the sugar syrup. In my case, it was 4 pm. And I’ll keep updating the actual time it took me for this whole recipe, as we go on.
Step 2: Cook the sugar water mix on medium heat (stirring intermittently) till there is a very light boil. And as soon as you switch on the flame for the sugar syrup, in a separate pot, also start heating the melted ghee on a low flame.
Tip (and Time Stamp): It is important to start heating the ghee at the same time (and on a low flame) you turn on the gas for the sugar syrup (in my case 4 pm) – as it will ensure the ghee doesn’t overheat/get burnt. The ghee has to be just at the right temperature, not cold, not room temperature, but not boiling/burnt.
Coming to the sugar syrup – ensure that you do not overcook the mix, this step is complete as soon as there is a very light boil. Overcooking will significantly alter the consistency of the final product. I switched on the gas at 4 pm, and there was a light boil at 4.03 pm.
Step 3: Once you see the light bubbles on the sugar syrup, add 1/2 cup besan to this sugar syrup, and mix it in, stirring continuously. Ensure to keep an eye on the ghee also, so that it doesn’t overheat.
Tip (and Time Stamp): It is important to stir continuously, so that there are absolutely no knots in the besan. This step took me 2 more minutes, and it was 4.05 pm by the time the besan was all mixed in. Total time so far – 5 minutes.
Step 4: Once the besan is all mixed in, add the hot ghee (slowly, in 3 parts). Ensure to stir continuously, till all the ghee is mixed in.
Tip (And Time Stamp): It is important to add the ghee in 3 parts (about 1/3rd cup at a time), to give time for the sugary besan mix to absorb all the ghee before you add more. Moreover, as soon as hot ghee touches the besan mix, it will instantly cook parts of it, and at this point you will also be able to see the many layers that are getting created. Which is why at this time, it is critical (more than ever) to keep stirring continuously, because that’s what will keep creating all those delicious layers and airpockets.
It took me 2 minutes to incorporate all the ghee, which means at this point it was 4.07 pm. Total time so far – 7 minutes.
Step 5: From this point on, just ensure you stir continuously, till you can see all the different layers, and the ghee starts coming out in the sides. At which point, you must switch off the gas, and pour the mix in a container immediately.
Tip (And Time Stamp): Once you see the ghee leave the sides, turn off the gas immediately. This should take about 2-3 minutes from the time all the ghee was added, but this time might vary, so keep a watch out for when ghee leaves the sides. In my case, it took me 3 minutes, which means my mysore pak was ready at 4.10 pm (Total 10 minutes from the start).
But this time can vary by a few minutes depending upon the kind of cooktop you are using, and for this recipe a few seconds here and there could mess with the consistency, so pay very careful attention here. The ghee leaving the sides is a good indicator your mysore pak is ready.
Also, there should be a little ghee leaving the sides, not a whole pool of ghee. If you overcook it, you will get hard Mysore Paak. On the other hand, if you undercook it, you will get softer barfi like texture. The aim is to get a crumbly soft texture, which holds firm, but breaks easily, and one that has a lot of layers and airpockets.
Very Important: Choose the container you pour this mix into wisely. It needs to be able to withstand high temperature, and should be a little thick all around – steel/glass containers (preferably square/rectangular) will work well. I use the rectangular pyrex glass storage containers for this. Another important thing is to consider how thick you want your mysore pak, and choose the size of the container accordingly, as this mix will take the shape of the container.
Step 6: Let it rest for 10-15 minutes before you break it into squares (or rectangles) to serve.
Very Important: After you pour the mix into the container of your choice, it will bubble a little, before it settles down. Do NOT try to flatten it or help it settle in any way. This might mess with the layers that will develop naturally. I’d say leave it alone for 10-15 minutes, and then cut and serve.
What does an ideal crumbly Mysore Pak look like?
The ideal crumbly Mysore Pak will have lots of air pockets and layers, and will appear a little brown in the center, but yellow on top & bottom (see featured image).
The color varies in this manner because we pour the mysore pak mix into the container at a certain temperature, and the top & the bottom are exposed (and are in immediate contact with either container or air) & cool down immediately, but the center retains warmth, and continues to cook and brown.
Pin This for Later: Mysore Pak Recipe Step by Step Guide
This recipe calls for continuous stirring, and scraping (the bottom and the sides) to mix everything well, create air pockets, and also to avoid having a burnt layer at the bottom or sides. It can get a little tedious, but all the stirring and scraping is very critical to how this recipe turns out, so be mindful of that.