Biscoff-Infused Mysore Pak
Biscoff Mysore Pak (Mysore Pakku) is a modern fusion twist on the classic South Indian sweet. Made with besan, ghee, oil, sugar, and optionally Biscoff butter for a caramel-spiced kick, this rich, aromatic dessert comes together in just 45 minutes — perfect for festive gifting, weekend indulgence, or special celebrations!
Servings 24 pieces
Calories 184.14kcal
Equipment
Ingredients
- 1 cup Besan or gram flour
- ¾ cup Oil
- ¾ cup Ghee
- ½ cup Biscoff butter optional
- ¾ cup Sugar
- ½ cup Water
Instructions
- Heat the ghee and oil lightly in a pan. It should just become warm—this usually takes 6–7 minutes on medium flame.
- Sieve the gram flour (besan) into a mixing bowl to remove lumps and ensure a smooth batter.
- Carefully remove ½ cup of the warm ghee-oil mixture into a small bowl for later. Pour the remaining ghee-oil into the besan.
- Whisk the mixture until smooth and lump-free.
- Add Biscoff butter (optional) for a subtle caramel-spiced flavor.
- Whisk again until fully incorporated.
- In a nonstick pan, combine sugar and water and heat over medium flame. Stir until the sugar dissolves completely.
- Bring the syrup to a gentle boil and cook until it reaches one-string consistency (about 10–12 minutes on medium flame).💡 Tip: Touch a drop between your thumb and forefinger—if a single thread forms, it’s ready. This stage is key for getting that perfect soft, melt-in-the-mouth Mysore Pak texture.
- Pour the besan mixture into the sugar syrup and stir continuously to avoid lumps.
- Gradually add the reserved ghee-oil mixture in intervals, stirring constantly. Cook on medium-low heat for about 5 minutes, until the mixture turns glossy, bubbly, and begins to leave the sides of the pan. You’ll notice tiny air bubbles or froth forming—this is your cue to turn off the heat. Cooking it longer will yield a crumbly, porous Mysore Pak instead of a soft, melt-in-the-mouth one.
- Turn off the heat and stir for an additional minute; the mixture should be thick, smooth, and spreadable. It should also not stick to the pan anymore.
- Pour the mixture into a greased mould and spread it evenly with a spatula.Chef’s tip: For an extra Biscoff boost, crumble a few Biscoff biscuits on top before it sets—this adds texture and deepens the caramel-spiced flavor of your Biscoff Mysore Pak.Let it cool at room temperature for about 30 minutes, then slice into neat squares. In hot or humid climates, allow more cooling time or refrigerate briefly to help it set. When cut, the pieces should have a uniform golden color, a few fine air pockets, and should neither ooze ghee nor stick to your fingers.
Notes
Once you add the besan-ghee mixture to the sugar syrup, avoid overcooking — this step is key to achieving that soft, melt-in-the-mouth Mysore Pak texture. The mixture will thicken quickly and start to leave the sides of the pan as you gradually pour in the remaining ghee. Keep stirring continuously on medium-low heat until it turns smooth, glossy, and slightly frothy — that’s your cue to transfer it immediately to the greased tray. Overcooking at this stage can make your Mysore Pakku dense or hard, so timing is everything!
Nutrition
Serving: 2pieces | Calories: 184.14kcal | Carbohydrates: 11.74g | Protein: 1.46g | Fat: 14.92g | Saturated Fat: 4.52g | Polyunsaturated Fat: 2.32g | Monounsaturated Fat: 6.12g | Trans Fat: 0.03g | Cholesterol: 14.4mg | Sodium: 3.62mg | Potassium: 42.43mg | Fiber: 0.54g | Sugar: 8.42g | Vitamin A: 2.05IU | Calcium: 2.46mg | Iron: 0.25mg