Mysore Pak


  • Bengal gram flour (Besan) – 1 cup
  • Sugar – 2 cups
  • Ghee – 2 cups
  • Water – ½ cup


  1. Sieve besan. Put 2 tablespoons of ghee in a kadai and fry the besan till nice aroma comes and slightly it’s colour changes. Remove and keep aside.
  2. In one burner put a heavy bottomed kadai and add sugar and water. In the next burner keep another kadai and pour the ghee and heat it. Stir sugar and water and make a syrup of one string  consistency. When the sugar syrup reaches one string consistency, sprinkle the besan little by little stirring continuously. When you add all the besan, start pouring one ladle of hot ghee (heating from the next kadai) and stir well. Then again pour one ladle of hot ghee and stir well and repeat this procedure till the ghee separates and the mixture leaves the sides of the kadai and look like froth.
  3. Pour quickly into the greased plate and spread the mixture gently. Let it cool for a few minutes. Cut it into pieces with a sharp greased knife.


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