Mysore Pak originated in the city of Mysuru, Karnataka. The origin of the dish is credited to the chief chef, Kakasura Madappa, of the Maharaja of Mysuru, Krishnaraja Wodeyar.
- 1 Cup – Besan/Gram flour
- 1 Cup – Sugar
- ¾ Cup – Akshayakalpa Organic Cow Ghee
- ½ Cup – Water
Place a pan on medium heat and roast the besan until it starts to turn golden and aromatic.
Add half cup ghee to the pan and mix well to break all the lumps.
In a separate pan, add the sugar and water and place it on medium heat until all the sugar is melted. Turn the flame low.
Cook the sugar syrup till single string consistency. Do not overcook the sugar syrup.
Add the besan and ghee mixture into the sugar syrup and mix well stirring constantly.
Now add 2 tbsp ghee and stir until ghee is mixed.
Add 2 more tbsp ghee and mix again.
Once the ghee is mixed, switch off the heat and take out the mixture on a greased plate.
Spread it evenly and let it cool for about 15-20 minutes.
Cut it into rectangles and serve.