Mysore pak Recipe: How to Make Ghee Mysore pak

ghee mysore pak , sri krishna sweets mysorepak
ghee mysorepak, mysorepak, soft mysorepak
Mysore paak is a sweet dish famous in Karnataka , made of gram four, generous amounts of ghee and sugar.Pak or paka in Kannada means the sugar syrup.

Almost everyone prepares this simple sweet. Sounds simple but believe me this can be a nerve wracking experience to new comers who  may miss out some essential steps and end up having a Mysore Halva  instead of Mysore Paak. Paak in Kannada a means a hardened sugar syrup.

Some history about Mysore Paak.

This incredibly sweet dish was first created in the kitchens of Mysore palace.

Legend is that Mysore pak was first created in the kitchens of the Mysore Palace by a palace cook named Kakasura Madappa out of the above ingredients. The cook at the Mysore Palace kitchen simply made a concoction of besan/gram flour , ghee and sugar.

The sweet that was formed delighted the royalties so much that it became a “Royal Sweet”. When asked its name, Madappa obviously didn’t have its name, so he simply called it the ‘Mysore pak’, a delicacy from the Mysore Palace.

The king relished the sweet so much that he got Madappa to set up shop outside the palace grounds so that it could be made available to common people.

Now to the recipe.


1 cup besan flour ( chick pea flour )
 1 cup Ghee and  1/4 cup oil mixed .
1 cup sugar
1/2 cup water


1. gently roast the besan on a low heat till a nice aroma wafts , the colour must not  change , remove and keep aside on a plate till needed.
2. Sieve the roasted flour to remove small lumps, and this makes it easy while adding to the bubbling sugar later . so dont skip the step .
Keep a greased plate or tin ready. Dont do it at the end as you will have no time to do that .
3.  Now take a heavy bottomed pan , add  1 cup sugar and add 1/2 cup water .
4.  while the sugar is boiling , keep the ghee oil mixture hot on another burner , on a very low flame so that it hot throughout the making of the mysorepak .
Dont miss this step also.
When the sugar syrup is getting ready, test it for one string consistency, it will keep bubbling, take a drop and test in water by dropping to check for a smooth ball consistency. or test by rubbing with fingers, it will be sticky and pull , you can see a single thread forming .
Another way is to take a drop of hot syrup with one finger and thumb and see whether the string forms and it  is sticky.
If you are not able to handle the heat, then another way is to drop the syrup on a plate and as soon it touches, on exposure to air, the drop will harden and when you place a finger on it and pull away, a string will come this is the consistency we want.,
This step is crucial and dont be hasty , otherwise you will have a halva instead of a paak.
Now when the sugar syrup starts frothing , and has a single string consistency , switch off gas, while you start adding the flour with one hand while you whisk with the other , a hand whisk comes very handy to prevent any lump formation . Switch on gas immediately after adding flour, and from now on keep flame at medium to low , and do not leave the stirring .
Note at this stage the flour beginning to appear shiny, cooking in the hot syrup, then starts frothing a bit. When all the flour is used up and cooking to form little bubbles,   it is time to add the hot  ghee oil mixture with another hand,  ladle by ladle all over the mixture and you will see it sizzling as it touches  the hot flour syrup mixture.
Every time you pour a ladle of hot ghee oil mixture over the bubbling gramflour mixture, it will sizzle, it MUST sizzle ..that ensures a very light mysorepak .
See at  this stage the gram  flour is getting fried in the hot oil and cooked in the sugar syrup at the same time and the raw smell of flour disappears and a fine roasted aroma beginning to be released, this is the first stage of the Mysore Paak getting ready.
Dont leave the round stirring circular movement and keep adding the oil ghee mixture  ladle by ladle and , do not increase e the flame too. As soon as you  finish using up all the oil , or little bit may be left over, the mixture froths a lot and lots of bubbles appearing in the mixture.
The most important last step now is to keep brisk movement and pour the whole mixture swiftly in one quick movement on to the greased plate or square tin.
As soon  as the Mysore paak mixture hits the greased plate it cools rapidly, starts hardening, dont waste time and quickly smooth-en the top  very lightly , dont press with a spoon , best is to tap the tin and allow the mixture to set by itself .and the when little firm , make the marks to cut into pieces with knife.
After the mixture cools ,  Mysore paak  becomes hard on the plate you  can  cut  them into pieces easily., by just breaking off from the marks made previously. The mysorepak set on the greased tin will come off by itsef, and you can easily break the pieces .
 Do not add all the gram flour in the sugar syrup in one go.
1…Do not leave the hand from stirring briskly i round circular movements when the flour is being tipped in the hot sugar syrup.
2…When all the flour is used up, immediately start adding the hot ghee oil mixture ladle by ladle in round movements to enable the gram flour mixture to get roasted in the oil and also cooked the sugar syrup
3..Briskly stirring the gram flour mixture and pouring of hot oil must happen very fast.
4.  To check whether the Mysore paak consistency is ready,  look for the mixture leaving hard flaky scraps on the edges of the pan , and appearing hard, which means your Mysore paak is almost ready, the darkening of the mixture  will also indicate the end of the process.

Gram flour

After the flour is sieved well , it appear fine and powdery.
Sugar kept to boil with little water just covering the sugar.

Ghee oil mixture kept  on low flame in another gas burner .

Sugar syrup starts bubbling.

After adding the gram flour to the syrup, it wil appear like a molten lava.

When the hot oil is being poured by the ladle ful , it appears frothy and bubbling.

When the mixture is poured on the greased p[late the top part gets dry and hard immediately.

gheemyyssore ppak
when you turn the plate upside down the mysorepak set will slide of gently as we have greased the plate well .
ghee mysorepak
To achieve , the porous texture, do not press the mysorepak mixture after pouring on plate , allow it to cool by itself, so a aluminium tray is recommended . 

The top and bottom parts of the Mysore paak appears little pale while the center part looks darker and porous as both the top and bottom parts will cool quickly , whereas the center part of the Mysore paak keep s cooking even when it is poured on the greased plate and gets the porous texture , which is how we like it rather than the smooth and halva like taste of eh krishna sweets Mysore Paak, which is no doubt delicious but it dissolves too quickly.

I did not use aluminium tray but a steel one and had lightly pressed the mixture so i missed the porous texture in the above  Mysorepak, no doubt they came out well, and tasted super yummy .

the pic below shows similar soft ghee mysorepak made Krishna sweets style previously

ghee mysorepak, krishna sweets mysorepak

ghee mysorepak


  1. Anonymous says

    Wonderful traditional method. Thank you.
    So much is discussed about Maharajara Santharpane during Mysore Dussera.
    Can you give us the most famous Maharajara Santharpane Majjige Huli recipe?

Leave a Reply