Mysore Pak (Gram Flour and Ghee Fudge)
Local name: ಮೈಸೂರು ಪಾಕ್
In short: A rich, melt-in-the-mouth Karnataka sweet made from gram flour, sugar and plenty of ghee, cooked until frothy and set in a tin. It takes about 40 min in total and makes 12 servings.
- Prep
- 15 min
- Cook
- 25 min
- Resting
- 1 h
- Total
- 40 min
- Servings
- 12
- Difficulty
- Challenging
- Calories
- 250 kcal
Mysore pak is a rich, melt-in-the-mouth sweet from Karnataka, made from just gram flour, sugar and a great deal of ghee. The flour paste is stirred into sugar syrup and cooked until it froths and turns golden, then poured into a tin to set. It is a festival and wedding staple that looks simple but needs quick hands at the end. This version has a soft, crumbly texture that dissolves on the tongue.
Instructions
- Grease an 18 cm (7 in) square tin or a plate with ghee. Have everything measured and the ghee warm before you begin.
- Dry-roast the gram flour in a pan over low heat for 3 to 4 minutes until fragrant but not browned. Sift it into a bowl and whisk in 3 tbsp of the warm ghee until you have a smooth, lump-free paste.
- In a heavy pan, boil the sugar and water for 6 to 7 minutes to a one-thread syrup. A drop pressed between two fingers should form a single thin thread.
- Lower the heat and add the gram flour paste, stirring constantly so no lumps form. Add the warm ghee 2 tbsp at a time, stirring well after each addition. The mixture will foam and bubble.
- Keep stirring for 10 to 12 minutes, until the mixture is frothy and golden, looks porous and starts to pull away from the sides of the pan.
- Pour immediately into the greased tin and level the top. Mark into 12 squares after 5 minutes, then cool for 1 hour before cutting.
Tips
- Work fast at the end, because the mixture sets within a minute of leaving the heat. Have the tin greased and ready before you start.
- Sift the flour and whisk it with ghee before it meets the syrup, and keep stirring the whole time. Lumps do not dissolve once they form.
Questions and answers
Why did my Mysore pak turn hard?
The syrup may have been overcooked, or the mixture cooked too long after the ghee separated. Pour it out as soon as it is frothy and leaving the sides of the pan.
Why is my Mysore pak sticky?
It was undercooked. Cook it a few minutes longer until it bubbles, looks porous and the ghee starts to separate.
How long does Mysore pak keep?
In an airtight container at room temperature it keeps for about 2 weeks.
How long does it take to make Mysore Pak (Gram Flour and Ghee Fudge)?
About 40 min in total: 15 min of preparation and 25 min of cooking.
How many calories are in Mysore Pak (Gram Flour and Ghee Fudge)?
About 250 kcal per serving, with 2 g of protein, 22 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 250 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 22 g |
| Fat | 17 g |
| Fiber | 1 g |
| Sugar | 18 g |
| Sodium | 5 mg |
Estimated values, calculated from the ingredients.
