Mysore Pak

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No one likes Mysore Pak at home except me. Now I know that’s not the best way of sharing my recipe. But that’s how it was. Good for me 🙂 because I could hog it without any competition. The Mysore Pak that I ate at that time was a little different – porous, brittle and almost brick-like. I don’t know how to make that yet.. but the recipe I am about to share is for the softer, melt in your mouth version. Between the two I like the softer version better but the fact is it is loaded so make sure you run an extra mile today.






Read this before you get started.

  • Two things I did differently from the recipe below when I made Mysore Pak was – I roasted the gram flour in a tablespoon of ghee. If you decide to roast the gram flour in ghee make sure that you sift the flour to ensure a smooth textured Mysore Pak. My mom suggests dry roasting them so that you can skip the sifting step. The second thing I tried to do was skimp on the ghee (instead of 1 ½ cups ghee as the recipe states I used 1 cup, the end result though not awful made the Mysore Pak a little crumbly. So I would suggest using the advised amount below.
  • If the sugar you use has visible impurities, add a tablespoon of milk to the sugar – water mixture while heating. The scum rises to the top and you can easily remove it.
  • One string consistency – The sugar syrup needs patience and time. Stir every couple of minutes for the first ten minutes and then put a drop of the sugar syrup on a plate. Place it between your thumb and index finger and when you pull them apart a single string is formed. Took me around 20 minutes to get to this stage.IMG_4517


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Mysore Pak

Author : Anushree Shetty
This softer, melt in your mouth version of Mysore Pak is super easy to make. It needs only 3 ingredients and tastes delicious!
Prep Time : 5 mins
Cook Time : 40 mins
Total Time : 45 mins
Servings : 25


  • 1 cup besan / chickpea flour
  • 1 ½ cups sugar + 1 cup water for sugar syrup
  • 1 ½ cups ghee + 1 teaspoon ghee for greasing.


  • In a medium sized wok, dry roast the gram flour on a medium flame till fragrant(should take 5 - 10 minutes).
  • Grease a 9x9 pan using ½ teaspoon ghee.
  • Melt 1 ½ cups of ghee and set it aside.
  • In a deep vessel bring the sugar and water to a boil on medium heat until you achieve one string consistency (see note above)
  • Add the gram flour spoonful's at a time to the sugar syrup. Stir well until fully mixed. Make sure to keep stirring to prevent the mixture from sticking to the sides and getting burnt.
  • Repeat the same process with ghee adding spoonfuls at a time. Don’t forget to stir. (Note the mixture tends to get frothy as you add ghee – that’s expected)
  • Keep stirring till the mixture begins to leave the sides.
  • Turn off the heat and pour the mixture on the greased pan.
  • Add the remaining half teaspoon ghee to the mixture and use the back of a spoon to spread the ghee and even out the mixture.
  • Let it cool (around 10 minutes) and cut into squares.
  • When it is completely cold, separate the squares.
Don't forget to..Read the post for helpful information on ingredient swaps, storage tips, meal prep ideas and variations!

Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.


Serving: 1pieceCalories: 160kcalCarbohydrates: 15gProtein: 1gFat: 11gSaturated Fat: 7gCholesterol: 28mgSodium: 3mgPotassium: 41mgFiber: 1gSugar: 12gCalcium: 2mgIron: 0.2mg
Diet : Gluten-free, Vegetarian
Course : Sweets
Method: Stovetop
Keyword : Easy diwali sweet, Mysore Paak
Cuisine : Indian



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