Mysore Pak (Ghee-Rich)

The Story

“Mysore Pak was invented in the royal kitchens of the Mysore palace — besan (chickpea flour) cooked in ghee and sugar syrup until it sets into a crumbly, melt-in-the-mouth fudge. The original palace version has far more ghee than the versions sold commercially — the ghee-to-besan ratio should be at least 1:1 for the texture to be right. This one comes from a cook in Mysore who makes it every Diwali and now by request throughout the year.”

Ingredients

How to Use

Eat at room temperature. Serve as prasad, festival sweet, or after-meal indulgence.