Mysore Pak
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Mysore Pak is a rich, buttery, and profoundly aromatic classic South Indian dessert made from gram flour, sugar, and generous amounts of ghee. This recipe features two variations: the soft, fudge-like 'Silk' version and the traditional, porous, and brittle 'Hard' version. Known for its melt-in-the-mouth quality and deep roasted flavor, it represents the royalty of traditional Kannada sweets. Its taste is intensely sweet and nutty, with the ghee providing a sophisticated professional-grade finish. This dessert is a mandatory favorite for festivals and weddings across South India. Best enjoyed warm as a luxurious and indulgent professional-grade celebratory treat.
Ingredients
Cooking Instructions
Tips & Secrets
- Keeping the ghee at a smoking point while adding it is the absolute secret to achieving the traditional professional-grade holes.
- Using a high-quality, aromatic cow ghee provide the essential professional flavor profile of authentic Mysore Pak.
- The one-string consistency of sugar syrup is mandatory; a thinner syrup will make the sweet soft and professional-grade oily.
- Pouring the mixture immediately into the tray is vital to preserve the professional-grade frothy and porous internal structure.
Nutritional Information(Per 1 piece (45g))
220 kcal
2g
16g
18g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.