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

Cookbooks are available on Amazon. Rita has published the MEGA "Manna of the 21st Century Parsi Cuisine cookbook" and several other mini cookbooks.

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