By Akshara
April 23, 2026
Traditional Mysore Pak gets a stunning makeover with the addition of fresh beetroot. Not only does it provide a natural, electric pink hue, but it also introduces a subtle earthiness that cuts through the richness of the ghee. This version is packed with antioxidants and offers a sophisticated, modern profile that makes it a unique addition to any festive platter.
1 cup Besan (gram flour) 1/2 cup fresh beetroot puree (strained) 1.5 cups sugar 1 cup hot melted Ghee 1/2 cup water
Sieve the besan and whisk it with 1/4 cup of ghee and the beetroot puree until you have a smooth, vibrant paste.
Dissolve sugar in water in a heavy-bottomed pan and boil until it reaches a "one-string" consistency.
Lower the heat and add the beetroot-besan paste, stirring constantly to ensure no lumps form.
Gradually pour in the remaining hot ghee, one tablespoon at a time.
Once the mixture froths, looks porous, and leaves the sides of the pan, pour it into a greased tray. Let it set for 10 minutes before slicing.