Mysore pak

Growing up, Mysore pak was one of my favourite South Indian desserts, especially the ghee version. The smooth melting taste in mouth was something to look forward too…


1 cup gram flour (besan)
1 cup granulated sugar
1½ cup ghee
¼ cup water
Pinch of saffron


  1. Set the ghee in a small pan on a low flame and melt into a liquid consistency. Keep it in that stage for the rest of the cooking time
  2. Roast the gram flour until the raw smell is lost and there is a slightly darker colour to the flour
  3. Remove the flour from the flame and put in a mixing bowl (tip: to aerate the flour, use a sieve; it also helps removing lumps)
  4. Add one cup of warm ghee into the mixing bowl and mix the flour well. Put aside the flour+ghee mix
  5. In a pan, add sugar, saffron and water and make it into a syrup
  6. Once the syrup is ready – becomes sticky to touch – reduce to a low flame and pour the flour+ghee mix slowly while constantly stirring
  7. Add the remaining ghee in small amounts, constantly stirring, as it continues to cook
  8. Keep folding the mixture until it starts leaving the sides of the pan
  9. Remove from flame and pour into a rectangular container (e.g., baking pan/sheet/tray, etc.)
  10. Let it cool to room temperature
  11. Once it hardens, cut into pieces as you like!