- August 24, 2025
Mysore Pak Recipe – Authentic South Indian Sweet
Mysore Pak is one of the most iconic South Indian sweets that has stood the test of time. With its rich golden color, soft yet porous texture, and melt-in-the-mouth feel, this sweet dish is truly royal. Whether you’ve tasted the authentic Mysore Pak recipe at a traditional sweet shop or you’ve had the soft ghee Mysore Pak version at home, this delicacy always evokes nostalgia. In this post, we’ll explore the history of Mysore Pak, its cultural significance, step-by-step Mysore Pak recipe, pro cooking tips, FAQs, and nutrition details. By the end, you’ll be able to recreate this melt-in-mouth Mysore Pak easily in your own kitchen.
Mysore Pak
The origins of Mysore Pak go back to the royal Mysore Palace in Karnataka. Legend has it that during the reign of King Krishnaraja Wadiyar IV, the palace cook Kakasura Madappa invented this dish accidentally. He experimented with ghee, gram flour (besan), and sugar, and presented the dish to the king. The king loved it so much that he asked Madappa to name the sweet. Since it was created in Mysore, it was called Mysore Pak.
Today, Mysore Pak is enjoyed not just in Karnataka but across India, especially during festivals like Diwali, Dussehra, and weddings. It is considered a royal South Indian sweet and is often gifted during special occasions.
Mysore Pak Ingredients
To prepare homemade Mysore Pak, you need just a handful of ingredients:
Besan (Gram Flour) – 1 cup (sifted to avoid lumps)
Sugar – 2 cups (use fine granulated sugar)
Ghee – 1 cup (clarified butter, warm and melted)
Water – ½ cup
Cardamom Powder – ½ tsp (optional for flavor)
Tip: Always use fresh besan for the best Mysore Pak recipe. Old flour may give a raw aftertaste.
Step-by-Step Mysore Pak Recipe
Here’s the Mysore Pak step by step process:
Step 1 – Roast the Besan
Heat a pan on low flame and dry roast the besan until aromatic.
This step removes the raw taste and enhances flavor.
Step 2 – Prepare Sugar Syrup
In another pan, add sugar and water.
Boil until you achieve one-string consistency.
This is the most crucial part for authentic Mysore Pak recipe texture.
Step 3 – Mix Besan into Syrup
Slowly add roasted besan into the syrup, stirring continuously to avoid lumps.
Step 4 – Add Ghee Gradually
Add warm ghee little by little, stirring consistently.
The mixture will start to froth and release aroma.
Keep adding ghee until the mixture leaves the sides of the pan.
Step 5 – Set & Cut
Pour the mixture into a greased tray.
Spread evenly and allow it to set for 15–20 minutes.
Cut into diamond or square pieces.
Congratulations! Your traditional Mysore Pak or soft ghee Mysore Pak is ready.
Pro Tips for the Best Mysore Pak
Always roast besan on low heat for a rich aroma.
Use pure ghee for the authentic royal taste.
Do not overcook, or the Mysore Pak may turn hard.
Grease the tray well before pouring the mixture.
For soft Mysore Pak, increase the ghee quantity.
For traditional porous Mysore Pak, use less ghee and cook until firm.
Types of Mysore Pak
When you look for how to make Mysore Pak, you will find two popular versions:
Traditional Mysore Pak (Porous & Firm):
This version is firm, slightly crumbly, and has a porous texture. It’s typically made with more sugar syrup and less ghee, giving it that authentic halwai-style finish.Soft Ghee Mysore Pak (Melt in Mouth):
This modern variation uses lots of ghee, making it soft, rich, and buttery. This version is often found in premium sweet shops and is loved for its luxurious taste.
Both variations are delicious, and with the right technique, you can make either at home.
Nutrition Facts (per piece approx.)
Calories: 150–180
Fat: 8g
Carbohydrates: 20g
Protein: 2g
Fiber: 1g
While Mysore Pak is rich in calories due to ghee and sugar, it is a festive indulgence best enjoyed in moderation.
Why Mysore Pak is Special
It is an authentic South Indian sweet with royal roots.
A perfect balance of sweetness and richness.
Great for Diwali sweets, weddings, and celebrations.
Easy to store for a week in an airtight container.
FAQs About Mysore Pak
Q1: Can I make Mysore Pak without ghee?
A: No, ghee is essential for the authentic taste. However, you can use less ghee for a firmer version.
Q2: Why did my Mysore Pak turn hard?
A: Overcooking or incorrect sugar syrup consistency can make it hard. Aim for one-string syrup.
Q3: Is Mysore Pak gluten free?
A: Yes, since it’s made with gram flour, sugar, and ghee, it is naturally gluten-free.
Q4: Can I make Mysore Pak in a pressure cooker?
A: Yes, some recipes use a cooker for better control, but the traditional open-pan method is preferred.
Q5: How long can Mysore Pak be stored?
A: It stays fresh for 7–10 days in an airtight container.
Interesting Facts
The Mysore Pak recipe is more than just a sweet—it’s a part of South Indian culinary heritage. Whether you choose the traditional Mysore Pak with a porous texture or the soft ghee Mysore Pak that melts in your mouth, this dish never fails to impress.
Perfect for Diwali sweets, gifting, or simply indulging in a royal treat, Mysore Pak is an evergreen favorite. Now that you know the step-by-step Mysore Pak recipe, you can try it at home and enjoy the authentic taste of Karnataka’s royal kitchens.
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