Mysore Pak is a rich South Indian sweet traditionally made with gram flour, sugar, and plenty of ghee. This milk-style variation adds milk for a softer, creamier texture and a delicious melt-in-the-mouth finish.
Sift the gram flour and lightly roast it until the raw aroma disappears.
Heat milk and sugar together in a heavy-bottomed pan until the sugar dissolves.
Gradually add the gram flour while stirring continuously to prevent lumps.
Slowly add warm ghee in batches and keep stirring until the mixture becomes thick and glossy.
Continue cooking until the mixture starts leaving the sides of the pan.
Add cardamom powder and mix well.
Transfer to a greased tray, smooth the top, cool completely, and cut into pieces.
Gram flour (besan) – 1 cup
Full-fat milk – 1 cup
Sugar – 1½ cups
Ghee – 1½ cups
Water – ¼ cup
Cardamom powder – ½ teaspoon
Chopped cashews – 2 tablespoons
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