Step-by-Step Instructions

1. 1.Roast Gram Flour

   Add 1 cup (250 ml) gram/besan flour to a pan. Roast it on medium flame for about 10 minutes, stirring continuously, until you get a nice aroma and the raw smell is completely gone. Turn off the stove.

2. 2.Sieve Roasted Flour

   Transfer the roasted gram flour to a sieve and sieve it into a bowl to remove any lumps, ensuring a smooth texture for the Mysore Pak.

3. 3.Melt Ghee

   In a separate small pan, melt 150 ml of ghee. Once melted, let it cool slightly to room temperature.

4. 4.Prepare Besan-Ghee Mixture

   Pour half of the melted and cooled ghee (approximately 75 ml) into the sieved gram flour. Mix well with a spatula until the mixture is smooth and creamy, without any lumps.

5. 5.Prepare Tin for Setting

   Grease a tin or tray thoroughly with ghee using a brush. Pour about 1 teaspoon of ghee into the greased tin and spread it evenly. This prepares the tin for the Mysore Pak to set smoothly.

6. 6.Make Sugar Syrup

   Add 1/4 cup of water to a clean pan. Then add 1 cup (250 ml) of sugar. Stir on low to medium heat until the sugar completely dissolves and forms a syrup.

7. 7.Combine and Cook

   Once the sugar is dissolved, transfer the besan and ghee mixture into the pan with the sugar syrup. Keep the flame on low and mix everything well until combined.

8. 8.Add Remaining Ghee Gradually

   Gradually add the remaining ghee (approximately 75 ml) to the mixture in small portions. Stir continuously on low flame for about 10 minutes, allowing each addition of ghee to be absorbed before adding more. The mixture will become thick and form a mass that easily slides off the spatula.

9. 9.Pour into Tin and Set

   Once the mixture reaches the desired thick consistency, immediately transfer it into the prepared ghee-greased tin. Add a final spoonful of ghee on top and spread it evenly. Let the Mysore Pak sit for 2 hours at room temperature to set completely.

10. 10.Cut and Serve

    After 2 hours, gently release the sides of the set Mysore Pak from the tin using a knife. Invert the tin onto a cutting board and carefully remove the Mysore Pak. Cut it into desired rectangular or square pieces. Garnish with saffron strands before serving.