Mysorepak

Small-Batch Mysore Pak Recipe (¼ Cup Version)

Kalyana mysorepak

Kalyana mysorepak

kalyana mysorepak

After years of making countless trays of Mysore Pak—both the soft and the hard, crumbly varieties—I’ve now perfected a quick, small-batch version using just 1/4 cup of besan. Since it's just the two of us at home, I prefer not to store this irresistibly addictive sweet, only to find excuses to finish it off! This small portion yields three generous pieces, which can be cut into smaller bites if needed.

I've truly come a long way—from making hard, average Mysore Pak to mastering this quick, expert version, even down to a single serving when required!

Ingredients:

• ¼ cup besan (gram flour)

• ¼ cup ghee

• ¼ cup oil

• ½ cup sugar

• Approx. 4 -6 tbsp water (just enough to cover the sugar)

Method:

1. Prepare the oil ghee : Heat the ghee and oil together and keep on low flame. Grease a small tray with ghee and set it aside.

2. Make the sugar syrup: Sieve the besan and keep it ready. In a heavy-bottomed pan, add sugar and water, bringing it to a boil for about 4 minutes until it reaches a one-string consistency.

3. Add the besan: Gradually add the sieved besan to the boiling sugar syrup while stirring continuously. Small lumps will form but will break up as you keep mixing, so there’s no need to worry.

4. Adding ghee and oil: Keep the flame on medium-low. As the mixture thickens, begin adding the hot ghee-oil mixture one ladle at a time, ensuring each addition is fully absorbed before adding more.

5. Observe the sizzling effect: Each time you add hot ghee-oil, the mixture should sizzle—this is key to achieving the signature porous texture of Mysore Pak.

6. Look for the right consistency: As you reach the end of the ghee-oil mixture, you’ll notice the besan no longer absorbs the ghee oil but instead starts releasing it. The mixture will come together into a single mass with a frothy, porous texture resembling fermented batter. This is the sign to remove it from the heat.

7. Set the Mysore Pak: Immediately pour the mixture into the greased tray without pressing it down. Use a greased spoon to gently level the surface. While still warm, lightly mark slices with a knife. Cover the tray with aluminum foil and let it rest for 3-4 hours to cool completely.

8. Allow natural cooling : As it cools, the residual heat continues to cook the Mysore Pak, developing the signature reddish hue in the center.

9. Final touch: Once fully cooled, turn the tray upside down, and the pieces will release on their own.

10. Enjoy! Relish this crumbly, porous, and traditional Mysore Pak, just like the ones made for festivals and weddings.

Kalyana mysorepak

Kalyana mysorepak

Kalyana mysorepak

Kalyana mysorepak