Mysore Pak is a very famous  South Indian sweet. It originated in Mysore, in the state of Karnataka. Hence the name.

I come from the land of Mysore Pak..........Chennai! Sri Krishna sweets( a very famous sweet shop) make these soft sweets which oozes with ghee...........they are melt in the mouth sweets made from sugar, chickpea flour and ghee :) 
Grand Sweets (another famous sweet shop) make the same Mysore Pak...........but its a harder traditional  version. 
 The recipe below gives you the soft mysore pak which just melts in your mouth.

This quantity yields about 5 big pieces.

chickpea flour /kadala maavu/ besan - 1 cup
ghee - 1 cup
sugar - 1 cup
water - 1/4 cup
ghee for greasing the pan

  • I used a 4 x 6 inch glass container for my mysore pak .Grease it with ghee and keep it ready.
  • Dry roast the chickpea flour for about a minute or so. 
  • Sieve the chickpea flour and mix it with half the ghee and keep aside. Make sure it has no lumps. It will be of running consistency.
  • Take a non - stick pan  and make the sugar syrup. Place the sugar and the water and cook on low flame. Use a rubber spatula and keep stirring. When the sugar completely dissolves and you reach the one string consistency, add the chickpea flour mixture (chickpea flour and ghee)
  • Still  on low flame, keep stirring till it gets slightly thick. say about 2 minutes or so. 
  • After that you will keep adding the remaining ghee in 3 to 4 additions, mixing well after each addition. Only after the ghee has been completely absorbed will you add in each addition of ghee.
  • Immediately switch off the flame. and transfer into the greased pan. smoothen the tops. 
  • it will look like alot of ghee floating on the surface, but it will get absorbed in later as it cools.
  • cool completely for 2 to 3 hours. When it has cooled completely, overturn it on to a plate and then cut into desired pieces. 

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