How to Get the Perfect Texture in Chocolate Mysore Pak

Mysore pak is a legacy dessert. It’s a ghee-rich, melt-in-the-mouth treat that has graced South Indian celebrations for over a century. While the classic version made with gram flour, sugar, and ghee remains iconic, the modern twist of mysore pak with cashews and Silk chocolate infusion adds a delicious edge. But while flavor variations can elevate the experience, it's the texture that makes or breaks a Mysore pak. Too hard, and it's a brick. Too soft, and it’s halwa. The ideal Mysore pak is porous yet firm, grainy yet smooth. So here’s how to nail that elusive texture.

The besan

This is your base, and like any foundation, it needs to be clean and even. Always sift the besan before using it to remove lumps and aerate it. This allows for even roasting, better absorption of ghee, and smoother mixing. Use fresh, fine quality besan. Old besan tends to have a bitter aftertaste and doesn't roast evenly, affecting the texture.

The roasting

Roasting the besan on a low flame with a bit of ghee is the first major step toward perfect texture. This stage develops flavor while ensuring that the final Mysore pak isn’t raw or lumpy. Roast it until it turns a deeper shade of yellow and releases a nutty aroma. Do not rush. If the flour browns unevenly or burns even slightly, it will make the texture gritty and the taste bitter.

The sugar syrup

For the structure of Mysore pak, especially one with added chocolate, the sugar syrup must be exactly at one string consistency. To check, dip a spoon into the syrup and touch it with your index finger. Press your thumb and index finger together and pull apart. A single, thin thread should form and stay intact. If it doesn’t form, the syrup isn’t ready. If it forms too thick, it’s gone too far. Too thin a syrup and your Mysore pak won’t set, too thick, and it’ll turn dry and crumbly. So be mindful.

The ghee

Ghee is what gives Mysore pak its signature silky, porous feel. You need enough to saturate the besan but not so much that it becomes greasy. A 1:1 ratio of besan to ghee is a good starting point. If you're using chocolate, remember that the Silk bar adds fat of its own. So if you're adding 100 g of Dairy Milk Silk, reduce the ghee slightly to accommodate the added cocoa butter content. Some recipes use a mix of ghee and oil for a softer, less intense version. This works well for chocolate Mysore pak, where you want the chocolate flavor to shine.

The chocolate

Melt your Silk chocolate in advance, either over a double boiler or in the microwave. Fold it into the Mysore pak mixture only after all the ghee is absorbed and the texture has thickened and turned airy. Adding chocolate too early causes it to overcook and lose its creaminess. Too late, and it won’t blend well. The perfect moment is when the mixture is just pulling away from the sides of the pan.

The stirring

Overmixing or stirring too vigorously can knock the air out of the mixture, which you need for that signature porous texture. Stir in a steady, gentle motion, scraping the bottom of the pan regularly to prevent sticking or burning. Once you add the chocolate, stir just enough to combine it thoroughly. If you want a marbled effect, fold gently and stop before it fully blends.

The setting

Once the mixture is ready, move fast. Pour it into a greased tray while it’s still hot and pliable. Quickly smooth it out with a flat spatula or the back of a spoon. Let it cool for about 10 minutes, and cut into squares or diamonds while still warm. If you wait too long, it will harden and crack while cutting.

The pan

A heavy bottomed, wide pan allows for even heating and better stirring. Avoid using non stick pans with narrow bases as they can lead to uneven roasting and caramelization, especially with added chocolate. For setting, use a metal or glass tray greased with ghee. Plastic can warp under heat, and silicone trays don’t set firm edges well.

The storing

Texture can change after cooling, especially if you don’t store it properly. Keep your Mysore pak in an airtight container at room temperature for up to 5 days. If you refrigerate it, especially in warm weather, let it come to room temperature before serving. Cold Mysore pak may feel too firm and lose the melt in the mouth quality.