Mysore Pak

By Rita Jamshed Kapadia No comments


2 cups sugar

½ cup water

1 cup besan / gram flour / chickpea flour / kadle hittu sieve well

1 ­cup ghee / clarified butter

1 cup oil / vegetable oil

Pistachio, cardamon and almonds finely chopped for garnish


  • In a large kadai add ghee and oil.
  • Bring to a boil and simmer till you prepare mysore pak. Keep
  • Next, in a large heavy bottomed / non stick kadai take sugar and water and bring to a boil.
  • Keep boiling and stirring till the sugar attains one string consistency.
  • Next, keep the flame on very low and add sieved gram flour little by little.
  • Stir making sure no lumps are formed.
  • Add more besan and continue stirring. add approximately in 3-4 batches.
  • Next take a ladleful of hot ghee-oil and pour over the besan mixture.
  • Stir till oil is absorbed completely.
  • Add another ladleful of hot oil-ghee. sizzles and starts to froth at the top.
  • Keep stirring till all the oil is absorbed.
  • Repeat 4-5 times till the mixture starts to separate from pan.
  • The oil will start releasing from sides, no more the besan mixture will absorb oil.
  • Immediately, transfer the mixture to greased tray of enough depth. This helps to continue cooking and get golden brown colour in between.
  • After 5 minutes cut into pieces as desired.
  • After 30 minutes separate the pieces.
  • Sprinkle finely chopped pistachios, cardamon and almonds for garnish
  • Finally, serve perfect taste and textured mysore pak.
Rita Jamshed Kapadia

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