A rich, ghee-soaked fudge of gram flour and sugar syrup from Mysore in Karnataka, cooked until glossy and set into squares. A festive sweet given as gifts and served at celebrations across the south.
Whisk the batter
Sieve the gram flour, then whisk it with a little warm ghee into a smooth, lump-free batter.
3 minMake the sugar syrup
Dissolve the sugar in the water in a heavy pan and boil it until it reaches a one-string consistency.
Combine with the batter
Pour the gram flour batter into the hot sugar syrup, whisking constantly to prevent lumps from forming.
2 minCook and add ghee gradually
Cook the mixture over medium-low heat, stirring continuously, adding the warm ghee in small batches as it gets absorbed.
Pour and set
Once the mixture turns glossy, starts pulling away from the sides of the pan, and a dropped bit floats, pour it into a greased tray and spread it out quickly with the back of a spoon.
Cool and cut
Let the mysore pak cool and set completely, then cut it into squares.
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