Mysore Pak

Prepare: Grease a flat tray with ghee. Keep about 200g of ghee warm (not piping hot, just warm and fluid) in a separate vessel — you will add it in stages. In a heavy pan, mix sugar and water and bring to a boil over medium heat. Without stirring, cook until it reaches soft-ball stage (the syrup forms a soft ball when a drop is added to cold water, about 115°C).

About 10 min

Tip: Have everything ready and close to hand. Once you start adding the besan, the process moves quickly and requires constant attention.

Add besan and ghee: Add a small amount of ghee (about 2 tbsp) to the hot sugar syrup and immediately add the sieved besan in a steady stream, whisking vigorously to prevent lumps. Switch to a stiff spatula. Now add the remaining warm ghee in 3–4 additions over the next 8–10 minutes, stirring constantly over medium heat. The mixture will foam and bubble as ghee is absorbed. Add cardamom powder. Continue stirring until the mixture leaves the sides of the pan cleanly and a slight frothy texture appears.

About 15 min

Tip: This is the most difficult step. The mixture absorbs ghee in waves — keep adding and stirring. It is ready when it no longer looks wet.

Set and cut: Immediately pour the hot mixture onto the greased tray. Level quickly with a spatula — work fast as it sets quickly. Score the top with a knife into square or diamond shapes while still hot. Allow to cool for 20–30 minutes before breaking into pieces. The texture should be crumbly and melt-in-mouth, not hard or sticky.

About 5 min

Tip: Cut while warm. If it hardens completely before cutting, it will crack unevenly.