Mysore Pak is a traditional South indian sweet, famous for its rich, melt-in-the-mouth texture and indulgent taste. Made with gram flour (besan), ghee, and sugar, this sweet is often prepared during festivals like Diwali and Ugadi. The key to making soft and melt-in-the-mouth mysore Pak lies in using the right proportion of ghee and sugar and cooking it to perfection. Here's how you can make it at home.

Ingredients:

· Gram Flour (Besan) – 1 cup

· Pure ghee (Clarified Butter) – 1 1/2 cups

· Sugar – 1 cup

· Water – 1/2 cup

· Cardamom Powder – 1/2 tsp (optional)

· A pinch of saffron strands (optional, for color and fragrance)

Instructions:

1. Prepare the Pan:

· Grease a square or rectangular tray (about 8-9 inches) with ghee and set it aside. This will be used to set the mysore pak after it’s cooked.

2. Roast Gram Flour (Besan):

· In a heavy-bottomed pan, add the 1 cup of gram flour and dry roast it on low heat for 3-4 minutes. Stir constantly to avoid burning.

· The gram flour should become aromatic but should not change color. Remove from the pan and set aside.

3. Prepare sugar Syrup:

· In the same pan, add 1 cup of sugar and 1/2 cup of water. Heat the mixture on medium flame.

· Stir until the sugar dissolves completely and the syrup begins to bubble.

· Once it starts to boil, you need to cook it to a one-string consistency (when a drop of the syrup between your thumb and forefinger forms a single thread). This should take around 5-7 minutes.

4. Add ghee and Besan to the Syrup:

· Once the sugar syrup reaches the one-string consistency, add 1 1/2 cups of ghee to the syrup. Stir well to combine.

· Now, gradually add the roasted gram flour (besan) to the syrup while stirring continuously to avoid lumps. The mixture will start thickening.

5. Cook the Mixture:

· Continue stirring the mixture on low flame. As you stir, it will begin to thicken and start to leave the sides of the pan.

· Keep adding ghee (if needed) to maintain the consistency and to keep it soft. This is the secret to a soft and melt-in-the-mouth mysore Pak.

6. Check for Consistency:

· The mixture will begin to form a fudgy consistency after about 10-15 minutes. You can check it by dropping a small amount into cold water. If it sets into a soft, pliable ball, it’s ready to be poured into the tray.

· Add cardamom powder and saffron (if using) at this stage and mix well.

7. Set the mysore Pak:

· Pour the thickened mixture into the greased tray. Smooth the surface with a spatula and gently tap the tray to level it.

· Allow the mysore pak to cool completely at room temperature. The ghee will solidify, and the sweet will set into a soft, melt-in-your-mouth texture.

8. Cut and Serve:

· Once it cools, cut the mysore pak into square or diamond-shaped pieces.

· Serve immediately or store it in an airtight container.

Tips for Soft mysore Pak:

1. Use High-Quality Ghee: The quality of ghee plays a big role in the texture and flavor. Use fresh, pure ghee for the best result.

2. One-String Consistency: Getting the sugar syrup to the correct consistency is crucial. Too thick will result in hard mysore pak, too thin and it won’t set properly.

3. Constant Stirring: Keep stirring the mixture constantly while cooking to prevent it from burning and to ensure an even consistency.

4. Don't Overcook: mysore pak should be soft and moist, not too dry. So, be careful not to overcook the mixture.

Enjoy!

Your soft and aromatic Ghee mysore Pak is now ready to be served. It’s perfect for festivals, celebrations, or just as a sweet treat to enjoy with your family. The melt-in-your-mouth texture and the rich ghee flavor will leave everyone craving for more!

Disclaimer:

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