Mysore Pak – (Indian sweet )

Mysore pak, is an Indian sweet that is delicious and just melts in your mouth . It is said that this dish was an experimental dish by “Kakasura Madappa”, the chief chef of ‘The Maharaja of Mysore, Krishnaraja Wodeyar’ . He tried to create a sweet for the king with simple ingredients and it turned out to be like a smooth and soft fudge like sweet. He termed it as ‘Mysore Pak’ and hence the name.

This delight is made with just three simple ingredients gram flour, sugar syrup and ghee, but a lot could go wrong with it’s execution. One needs immense patience and focus to get the sweet in the right consistency. The measurements need to be accurate. It is all about stirring the sweet well . Now, let’s get into the recipe.


  • 1 cup gram flour (besan)
  • 2 cups of granulated sugar
  • 1.5 cups of ghee
  • 1/2 cup of water


  • Sieve the besan well without any lumps.
  • In a frying pan, add 2 tbsp. of ghee, roast the besan for 2 – 3 mins and keep it aside to cool in a bowl.
  • In a frying pan, gently warm the ghee and pour it in a bowl. (Note: The ghee has to be in oil consistency and lukewarm temperature)

Preparing the sugar syrup

  • In a wide frying pan, add 1/2 a cup of water and once the water heats up, add sugar and keep stirring.
  • Check if the syrup is in single string consistency. This can be checked by touching the sugar syrup with the tip of your finger and you should see a single thread formed (and does not break) when your forefinger and your thumb are pulled apart gently. If not, keep stirring.
  • Now, keep the stove range in low.
  • Add the gram flour/ besan into the sugar syrup little by little without lumps and keep stirring until the entire flour is added.
  • Now , with a spoon slowly keep adding the ghee and do not stop stirring.
  • More the ghee you add, softer will be the sweet.
  • Once, the mix blends well and comes together, you can see it releases ghee along the ends.
  • This is the desired consistency. Immediately transfer the mix into a square / rectangular bowl. If you over stir it the flour may get burnt and ruin the taste.
  • Let it cool for 30 mins.
  • Check if the mix is completely cooled by placing a knife at one end of the mix; if the knife comes out dry, then it is ready to be cut into pieces.

This sweet is generally prepared during festivals like Diwali. Both kids and adults enjoy this some savory snacks. Hope you all enjoy making this sweet.


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