Melt-in-Your-Mouth Mysore Pak: A Classic Indian Dessert
25 minutes
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About Melt-in-Your-Mouth Mysore Pak: A Classic Indian Dessert
Experience the exquisite flavors of India with this authentic Mysore Pak recipe, a melt-in-your-mouth delicacy perfect for festivals and celebrations. This traditional sweet from Karnataka promises a rich, decadent experience that will transport your taste buds.Made with a luscious blend of gram flour, ghee, sugar, and fragrant cardamom, our easy-to-follow recipe guarantees a perfect texture and authentic taste every single time. Indulge in the rich heritage of Mysore Pak, whether it's for a wedding, festival, or simply a craving for something truly special.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Mysore Pak Ingredients
- 1/2 cup Gram Flour besan
- 1/2 cup Sugar
- 4 tbsp Water
- 1/2 cup Clarified Butter + 2 tbsp
- 2 tbsp Vegetable Oil for texture
- 1/4 tsp Cardamom ground
Garnish
- 1 tsp Pistachios powdered
- 1 tbsp Almonds sliced
- Pinch Saffron strands
Instructions
- Grease a square pan or mold. This will prevent the Mysore Pak from sticking.
- Dry roast the gram flour in a pan over medium heat until fragrant. This enhances the nutty flavor of the besan.
- Let the roasted gram flour cool completely, then sift it to remove any lumps. This ensures a smooth, even texture in the final product.
- In a non-stick pan, combine the sugar and water. Bring to a boil over medium heat until the syrup reaches a one-thread consistency. This is crucial for the right texture.
- While the sugar syrup is cooking, heat the ghee and oil in a separate pan.
- Gradually add the hot ghee mixture to the sifted gram flour, mixing continuously to form a smooth batter.
- Reduce the heat to low-medium under the sugar syrup. Slowly pour the gram flour batter into the sugar syrup, stirring constantly to prevent lumps.
- Add the cardamom powder and the remaining 2 tablespoons of ghee to the mixture, stirring continuously. The mixture will begin to froth and thicken.
- Continue stirring vigorously until the mixture thickens and starts to pull away from the sides of the pan. This indicates the Mysore Pak is ready.
- Quickly pour the mixture into the greased pan and spread it evenly with a spatula.
- Let the Mysore Pak cool and set at room temperature for about 10 minutes.
- Once set, cut into desired shapes and garnish with saffron strands, powdered pistachios, and sliced almonds.
Recipe Notes
Expert Tips
- For a richer flavor, roast the semolina in ghee before adding the sugar syrup.
- Adjust the sugar syrup consistency to your preference. A thicker syrup will result in a firmer sooji halwa.
- Garnish with chopped nuts and dried fruits for added texture and flavor.
Storage Instructions
- Store leftover sooji halwa in an airtight container in the refrigerator for up to 3 days. Gently reheat before serving.
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Recipe Nutrition
Calories: 431kcalCarbohydrates: 34gProtein: 4gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.03gCholesterol: 58mgSodium: 11mgPotassium: 151mgFiber: 2gSugar: 27gVitamin A: 8IUVitamin C: 0.03mgCalcium: 15mgIron: 1mg
Shikha Gupta
Articles: 37
4 Comments
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Such a scrumptious dish! Thank you.
Lovely recipe and great picture click. I also appreciate the description with the recipe where you have shared such anice story.
This looks so good! Can’t wait to cook it.
Absolutely scrumptious! Thanks for the recipe.