Mysore Pak

Method

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1. Grease a 20 cm square tin with the extra ghee and set it beside the hob.

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2. Sift the gram flour twice so there are no lumps at all.

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3. Melt the ghee in a small pan and keep it hot over a low heat.

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4. Boil the sugar and water to a one-thread consistency, about 6 minutes.

   Mark done Start 6 min timer

5. Turn the heat low and whisk the gram flour into the syrup in a thin stream, stirring hard.

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6. Add the hot ghee one ladleful at a time, stirring constantly and waiting until each is absorbed.

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7. Continue for about 15 minutes. The mixture will darken, then start to froth and rise.

   Mark done Start 15 min timer

8. Stir in the cardamom.

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9. The moment it froths up and stops absorbing ghee, pour it into the tin and level the surface.

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10. Cool 8 minutes, then cut into squares while still warm. Cool completely before lifting out.

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Chef’s Tips

• Hot ghee, one ladle at a time, fully absorbed.
• Tin greased and ready before you start.
• Cut warm, lift out cold.

Pairing Suggestions

• South Indian filter coffee
• A festival
• Salted cashews

Storage & Reheating

Keeps 10 days in an airtight tin at room temperature.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.