Recipe

Step 1: Preparation

• Grease the Tray: Grease a square or rectangular tray with ghee or line it with baking paper. This will make it easier to remove the Mysore Pak once set.

Step 2: Make Sugar Syrup

• Combine Sugar and Water: In a pan, mix 1 cup of sugar with 1/2 cup of water.
• Heat Until Dissolved: Place the pan over medium heat, stirring until the sugar dissolves completely.
• Check Consistency: Cook until it reaches a single-thread consistency. You can check this by dropping a bit of syrup on a plate; if it forms a single thread when cooled, it’s ready.

Step 3: Roast Gram Flour

• Dry Roast: In a separate pan, add 1 cup of gram flour. Roast it on low heat, stirring continuously until it turns aromatic and slightly changes color (about 5-7 minutes).
• Avoid Burning: Keep stirring to ensure it doesn’t burn.

Step 4: Combine Ghee and Gram Flour

• Add Ghee: Gradually add 1 cup of ghee to the roasted gram flour while stirring continuously.
• Mix to Form a Paste: The mixture should come together into a smooth paste.

Step 5: Combine Sugar Syrup and Gram Flour Mixture

• Add Sugar Syrup: Slowly pour the prepared sugar syrup into the gram flour mixture, stirring constantly.
• Cook Until Thickened: Cook on low to medium heat, stirring continuously until the mixture thickens and starts to leave the sides of the pan (about 10-15 minutes).

Step 6: Add Flavorings

• Incorporate Flavorings: If desired, add 1/2 teaspoon of cardamom powder and a few drops of yellow food color. Mix well to ensure even distribution.

Step 7: Set the Mixture

• Pour into Tray: Pour the thickened mixture into the prepared tray. Spread it evenly with a spatula.
• Garnish: Optionally, sprinkle chopped nuts on top for added texture and flavor.

Step 8: Cool and Cut

• Let it Cool: Allow the Mysore Pak to cool completely at room temperature. This can take about 30-45 minutes.
• Cut into Pieces: Once set, cut into squares or diamond shapes using a sharp knife.

Key Points

• Consistency: The key to perfect Mysore Pak is achieving the right consistency in both the sugar syrup and the cooked mixture. The sugar syrup should be a single-thread consistency, and the mixture should be thick and not runny.
• Ghee Quality: Use high-quality ghee for a richer flavor. Traditional Mysore Pak is made with a generous amount of ghee, which contributes to its unique taste and texture.
• Serving: Serve your Mysore Pak at room temperature. It can be stored in an airtight container for up to a week.

Enjoy making and sharing this delightful sweet treat!