Mysore Pak ( The soft version)

Mysore Pak

This sweet is very easy to make; just make sure that you have the right consistency of the sugar syrup & remove the pak from heat at the right time.


Fresh Besan / Gram flour – 1 cup

Melted Ghee – 11/4 cup + 1 tbsp

Granulated sugar – 3/4 cup

Water – 1 cup

Powdered cardamom – 1/2 tsp


Sift the besan to remove any lumps. Grease a plate & keep it near the stove.

Heat 1 tbsp oil in a kadai & roast the besan on medium heat for 10-15 minutes/ till it gives out a good aroma & lightly change it’s colour ( roasting the flour in your microwave oven enhances the taste of the pak). Transfer the besan to a clean platter.

Heat the melted ghee & transfer it to a mug / a fat seperator ( if you don’t have any helping hand, this method works well). The ghee should be very hot.

Mix the sugar & water, bring to a boil. Let it boil on medium heat till it attains a one thread consistency. This is very important; there were many instances when I have ended up with Mysore payasam instead of Halwa:-D)

Add the besan & mix well to avoid any lumps. Add the ghee little by little in a steady stream while continuosly stirring the besan mixture.

When the mixture turns porous & starts leaving the sides of the pan add the powdered cardamom & quickly transfer to a greased plate ( if you keep it on the stove top further the pak will not be soft). Keep the plate at an angle so that any excess ghee comes out of the pak. Cut into bars when still hot.

Note :- Adding 1/2 tsp of turmeric powder to the pak gives it a brighter color.

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