Mysore Pak

Instructions

Prepare the sugar syrup:

In a thick-bottomed vessel (preferably an aluminum kadai), add the sugar and just enough water to cover it.

Heat the mixture while stirring until the sugar melts completely.

Once it begins to boil, add a little milk to remove any scum that floats to the surface, and skim it off.

Continue boiling until the syrup reaches one-thread consistency. To check this, dip your fingers into water, touch the syrup between them, and see if a single thread forms when you pull your fingers apart.

Add the flour:

Slowly sift and add the Bengal gram flour to the syrup while stirring continuously to avoid lumps.

Cook the mixture on medium heat until it thickens slightly.

Add ghee:

Begin adding the ghee gradually, little by little, while stirring constantly. Continue this process until all the ghee is used and incorporated into the mixture.

Keep cooking and stirring until the mixture becomes frothy, starts leaving the sides of the kadai, and the ghee begins to separate.

Set the Mysore Pak:

Immediately pour the hot mixture onto a greased plate or tray.

While still warm, cut it into squares or diamond shapes using a sharp knife.

Note: It’s important to cut the Mysore Pak while it's still warm, as it will harden as it cools, making it difficult to cut later.

Once cooled, your delicious and melt-in-the-mouth Mysore Pak is ready to be served!