Mysore Pak
Gram flour cooked with ghee and sugar until it sets porous and melts on contact. Forty-five minutes, and the pour is a race.
Photograph credit: Banana mysore pak by Vis M · CC BY-SA 4.0 · Wikimedia Commons · this resized copy is shared under the same licence
The ghee has to be genuinely hot when it goes in, added a ladleful at a time, and it must be absorbed before the next goes in. That repeated absorption is what creates the honeycomb — the texture is aerated fat, not a solid fudge. Once the mixture starts frothing and rising up the pan you have about twenty seconds to pour it out, so have the tin ready and greased before you start.
Quick Answers
How long does Mysore Pak take to make?
15 minutes of preparation and 30 minutes of cooking, so at least 45 minutes. The method also needs time for cooling completely, which it does not time, so treat that as a minimum. The recipe serves 12.
The Method for Mysore Pak
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Grease a 20 cm square tin with the extra ghee and set it beside the hob.
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Sift the gram flour twice so there are no lumps at all.
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Melt the ghee in a small pan and keep it hot over a low heat.
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Boil the sugar and water to a one-thread consistency, about 6 minutes.
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Turn the heat low and whisk the gram flour into the syrup in a thin stream, stirring hard.
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Add the hot ghee one ladleful at a time, stirring constantly and waiting until each is absorbed.
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Continue for about 15 minutes. The mixture will darken, then start to froth and rise.
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Stir in the cardamom.
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The moment it froths up and stops absorbing ghee, pour it into the tin and level the surface.
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Cool 8 minutes, then cut into squares while still warm. Cool completely before lifting out.
Related guides: Prep, cook and total time · Pan and tin size.
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A Few Pointers
- Hot ghee, one ladle at a time, fully absorbed.
- Tin greased and ready before you start.
- Cut warm, lift out cold.
What to Serve With It
South Indian filter coffee · A festival · Salted cashews
Leftovers and Storage
Keeps 10 days in an airtight tin at room temperature.
Mysore Pak Nutrition Facts
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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