Sift the gram flour once or twice. To know more, swipe up!

Grease a loaf pan with some ghee. To know more, swipe up!

For the sugar solution, take sugar and water in a heavy, thick-bottomed kadai.

Keep the kadai on medium-low or medium heat and stir to that the sugar dissolves.

In another pan, melt ghee on low heat. The ghee has to be hot when we add it to the gram flour mixture, but it should not exceed a slow simmer.

When the sugar solution bubbles, add the gram flour, in 3 to 4 stages.

With a wired whisk, stir the gram flour briskly, so that it dissolves in the sugar solution.

Now, add some more gram flour, and continue to whisk.

Continue to whisk, till all the gram flour is absorbed into the mixture.

Stir very well, so that the gram flour is evenly mixed in the sugar solution.

Working carefully, add ghee in parts. First, add a ladle full of the hot ghee.

As soon as you add ghee, mix it in the gram flour with a spoon or spatula.

Then, add the second part of ghee and mix it very well. Keep the heat to a medium-low or medium.

Continue this, and keep mixing till all the ghee is absorbed in the mixture.

All the ghee will be absorbed to form a smooth, molten mixture. On a medium-low to medium heat, continue to cook. Stir continuously.

Continue to cook and stir till you start seeing bubbles in the mixture and the ghee is beginning to separate from it.

When the mixture comes together in one mass and you see some ghee at the sides, then continue to stir and scrape.

When you see many small bubbles and holes in the mixture, switch off the heat. To know more, swipe up!

Quickly, add the cooked mixture in the greased pan. Spread with a spatula, to level it.

Let the Mysore pak mixture become warm or cool down. To know more, swipe up!

Slice into the desired shape. Store in an air-tight container.

Serve Mysore pak as a festive sweet. For more recipes, visit