Chickpea Flour Dessert (Mysore Pak)
Ingredients
- 1 cup gram flour (besan)
- 2–3 cups ghee, melted
- 2 ½ cups sugar
- ¼ teaspoon ground cardamom (elachi)
- Water
Ingredients for 12 servings (1.1 kg) · the original recipe
Method
- 1
Roast the gram flour in a small amount of ghee.
- 2
Combine the sugar, cardamom, and a splash of water in a saucepan. Boil it until the syrup reaches the single thread stage. If more than one thread can be drawn, then more water needs to be added.
Stovetop - 3
Mix half the roasted gram flour into the hot sugar syrup, keeping the heat on.
- 4
Gradually stir half the ghee into the gram flour mixture. Keep stirring the mixture until the ghee is absorbed.
- 5
Repeat with the remaining gram flour and ghee. More ghee can be added just until the mixture stops taking in more ghee.
- 6
After the mixture is boiled, it turns into crispy, bubble form. Pour it in a pan, and let cool.
- 7
Cut it into pieces of desired shapes.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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