Mysore Pak, The Famous Sweet From Mysore

Mysore Pak
Via: Envato

Mysore Pak is a super delicious sweet of Mysore, which requires mainly three things besan, ghee, and sugar.

Mysore Pak is a rich in-mouth melting sweet, where Pak refers to the sugar syrup. It was made in the palace of Mysore, and that is the reason it is named so. Scroll down for the Mysore Pak recipe.

Via: Envato
Prepare time: 5 mins
Cook: 20 mins
Ready in: 25 mins


Via: Envato
  • 1 ¼ cups sugar (200 to 210 grams)
  • 100 grams besan (gram flour)
  • 1 cup ghee
  • ½ cup of water


  1. Firstly take all the 3 ingredients, sugar, besan, and ghee.
  2. Sieve the besan once or twice to clean it and remove any dust particles.
  3. Now take a pan and grease it with some ghee.

Making Mysore Pak

Via: Envato
    1. Now put sugar in a heavy thick bottomed Kadai.
    2. Add water to the sugar.
    3. On a medium-low flame, heat the sugar syrup.
    4. Keep stirring so that the sugar dissolves.
    5. Meanwhile, take ghee in another pan on a low flame, let it melt.
    6. The ghee should hot when we add it to the besan mixture.
    7. Let the sugar solution boil, and then add besan to it.
    8. Stir the besan briskly with a wire whisk so that it dissolves with the sugar solution.
    9. Now, add ghee in parts. First, add a ladle full of ghee. You will observe a lot of bubbles and frothing in the besan mixture.
    10. The moment you add ghee, mix it with the besan with the help of a spoon or spatula.
    11. Keep the flame medium-low or medium.
    12. Mix really well.
    13. All the ghee will be absorbed well first, and you will notice a smooth molten besan mixture. Now, with non-stop stirring, cook the besan mixture on a medium-low flame.
    14. The mixture will soon start to leave the sides of the kadhai or pan.
    15. When the mixture comes together, continue the stirring and scraping.
    16. When you start to see many small bubbles and holes in the mixture, then take off the pan of the stove.
    17. Quickly tilt the Kadai and pour the whole mixture into the pan.
    18. Level it with a spatula.
    19. Let the Mysore Pak mixture become warm or cool down.
    20. Once warm or cooled down, then just keep the mixture on a chopping board or tray or plate. Tap the sides and the bottom of the pan. The Mysore Pak block falls off easily.
    21. Slice the Mysore Pak into rectangular or square pieces however you want it to be.
    22. Store in an air-tight container. It stays good for about a week to ten days at room temperature.

Serve homemade Mysore Pak as a festive sweet to your friends; they will love it.