Whenever we bring Mysore Pak from a sweet shop, we often wish we could make it just as delicious and porous at home.

The good news is that you can easily make Mysore Pak—with that authentic, melt-in-the-mouth texture—right in your own kitchen. You don't need any special equipment or a long list of ingredients. Let’s look at this incredibly simple recipe.

**Ingredients Required for Mysore Pak**
To make Mysore Pak, you only need these four ingredients found in your kitchen:

1 cup gram flour (besan)
1 cup sugar
1.5 to 2 cups pure *desi* ghee (clarified butter)
Half a cup of water

**Method for Making Mysore Pak**
First, sift the gram flour thoroughly to ensure there are no lumps. Next, add 1–2 spoons of ghee to a pan and roast the sifted gram flour over a low flame for 2–3 minutes. Be careful not to let the color change significantly; the goal is simply to remove the raw aroma. Once roasted, transfer it to a plate.

The defining characteristic of Mysore Pak is its porous texture (or 'jaali'), which is created by the hot ghee. Therefore, melt the remaining ghee in a separate vessel and keep it warm on another burner over a very low flame.

Now, take a large, heavy-bottomed pan. Add the sugar and half a cup of water to it and place it on the stove. Cook the mixture until the sugar dissolves completely and reaches a 'one-string' consistency (where a drop of syrup forms a single thread when tested between your fingers).

Once the one-string syrup is ready, reduce the heat to the lowest setting. Gradually add the roasted gram flour to the syrup while stirring continuously with your other hand to prevent lumps from forming.

Now begins the most crucial part of the recipe. Once the gram flour and syrup are well combined, add a large spoonful of the hot ghee and keep stirring constantly. You will notice the gram flour absorbing the ghee. As soon as the ghee is absorbed, add another spoonful of hot ghee. Repeat this process until all the ghee has been incorporated and the mixture begins to pull away from the sides of the pan. At this stage, the mixture will appear light, airy, and porous (or web-like).

As soon as the mixture develops this porous texture and the ghee starts separating at the edges, turn off the heat immediately. Transfer the mixture to a deep plate or baking tray that has been greased with ghee. Be careful not to press down on the top with a spoon; simply spread it out gently so that the porous structure remains intact.

Cut the Mysore Pak into your desired shapes while it is still slightly warm. Removing the pieces once it has cooled completely can be difficult. Once it has cooled down entirely, take the pieces out of the tray.

Note that adding the ghee and stirring continuously requires a bit of speed and agility. If you are making this for the first time, ask a family member to assist you by slowly pouring in the hot ghee while you focus on stirring.

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