Guru Purnima is a day of reverence, gratitude, and quiet celebration, a moment to honor those who have guided us with wisdom and compassion. Whether it's your spiritual guru, teacher, or a parental figure, there’s no better way to express your heartfelt thanks than by preparing a timeless Indian sweet that carries tradition in every bite. The Mysore pak sweet, which is rich, golden, and ghee laden, is a classic offering that’s indulgent, sacred, and deeply satisfying. Originating from the royal kitchens of Mysore, this iconic sweet is made with just three primary ingredients: gram flour, sugar, and ghee. But don’t be fooled by the simplicity. The real magic lies in the technique, timing, and that intoxicating aroma of hot ghee mingling with besan. This version focuses on the authentic method, resulting in a porous, melt in the mouth texture, which is reminiscent of sweetshops in South India. So, whether it’s to place on your puja thali or to share with loved ones after a heartfelt prayer, this Mysore pak will elevate your Guru Purnima celebration in the most fragrant, golden way.
Ingredients (For 14 pieces)
- 1 cup besan (gram flour / chickpea flour)
- 1 cup ghee (plus 2 tablespoons extra for greasing and finishing)
- 1 cup sugar
- ½ cup water
- Optional (but highly recommended for authenticity):
- 1 tablespoon ghee roasted semolina (for texture, optional)
- A pinch of cardamom powder (for aroma)
Method:
- Sieve the besan well to remove lumps and ensure a light, uniform texture. Optionally, dry roast it on low heat for 5 minutes until the raw smell disappears. Be careful not to brown it. Roasting the besan helps in releasing its nutty aroma and prevents clumping later. This step is especially helpful in humid conditions.
- In a small saucepan, melt the ghee and keep it warm over very low heat. You’ll be adding this in parts during the final cooking process, so it should be hot but not smoking.
- In a heavy kadhai, combine the sugar and water. Heat over medium flame, stirring until the sugar dissolves completely.
- Let the syrup boil for a few minutes until it reaches a one string consistency, that is, when a drop stretched between your fingers forms a single thread. To do this, dip the back of a spoon or a clean finger into the syrup, rub between thumb and forefinger, and pull gently. It should stretch into one single thread.
- Once the syrup reaches the right consistency, lower the flame and add the sieved besan gradually, stirring continuously to avoid lumps.
- Mix thoroughly until the besan absorbs all the syrup and forms a thick paste. At this stage, you can optionally add the ghee roasted semolina for a slightly grainy, old school Mysore pak texture.
- Start adding the hot ghee little by little, about ¼ cup at a time, stirring continuously. You’ll notice the besan mixture absorbing the ghee quickly and bubbling.
- Continue to cook on low to medium flame, adding ghee in 4 installments. The mixture will keep bubbling and begin to change color, first to a warm yellow, then to a slightly golden.
- Once the mixture starts to leave the sides of the pan, turns frothy, and small holes begin to form, it’s time to turn off the flame. That frothy, bubbly stage is crucial, as it's what gives Mysore pak its characteristic porous, light texture. Be patient, and don’t rush the ghee additions.
- Immediately pour the hot mixture into the greased tray and tap the tray gently to level it. Smooth the surface with a greased spatula, if needed. Let it sit undisturbed for 15 minutes. Before it hardens completely, slice into squares or rectangles using a sharp knife greased with ghee.
- Allow the pieces to cool completely and set for about 45 minutes. Store in an airtight container and consume within 5 days.
- Serve Mysore pak on a small silver or brass plate as an offering during your Guru Purnima puja. Wrap individual pieces in parchment and tie with twine as a thoughtful prasad for guests or family. Or pair it with cardamom tea for an evening treat after the day’s rituals.
Tips:
- Use fresh, good quality ghee. The aroma of ghee is the soul of this sweet, so avoid low grade ghee.