Milk Mysore Pak

There are two kinds of Mysore Pak: the hard, fudge-like version and the soft version. The soft version is what most people mean when they say Mysore Pak is their favourite sweet. It has a texture that's simultaneously crumbly and fudgy, and it dissolves in the mouth quickly because of the high ghee content.

This is made with fine gram flour (besan), sugar syrup and generous amounts of pure ghee — more ghee than seems reasonable, which is exactly why it tastes the way it does. The besan is roasted in ghee and then the sugar syrup is added and the whole thing comes together into a thick, pourable mixture that sets into blocks as it cools. The characteristic pale yellow colour comes from the gram flour. The characteristic smell is roasted gram and ghee together.

Cut into squares or diamonds. Eat at room temperature. Don't refrigerate — the ghee solidifies in cold temperature and changes the texture.

One piece is enough for most people. That's not a small claim for a small sweet — it's just that the richness is real.