Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Mysore Pak


It’s been a long time since I posted a recipe here. It is because I am in INDIA keeping myself occupied. My friend Shriya and I came to India for a long vacation. So I am writing this recipe from India and thought I will start with a sweet. I celebrated Diwali with my family here and had a lots of sweets and savory. Mysore Pak is one of the popular sweet in India. My mother in law makes awesome Mysore Pak every year for Diwali. This time I had a chance to watch her making this sweet. It was simple and yummy. Here you go…


  • Gram flour or Besan  – 1 cup
  • Sugar – 1 and 3/4 cup
  • Ghee or Clarified butter – 1 and 3/4 cup
  • Water – 1 cup

Method of Preparation:

  1. Take a square or rectangular plate and grease it with ghee.
  2. Heat 1 cup of water in a thick bottomed pan or kadai and add sugar to it.
  3. Let it boil till it becomes sticky/viscous.
  4. Now add the gram flour to it and mix well.
  5. Keep stirring till the gram flour gets completely mixed with the sugar syrup.
  6. Now heat ghee in a separate pan.
  7. Add the hot ghee to the gram flour mixture. You can see the formation of froth while adding ghee.
  8. Add all the ghee slowly and keep stirring till the ghee separates from the mixture.
  9. You can also see that the mixture leaving the edges of the pan.
  10. Now add the mixture to the greased plate and cut into square pieces.



  1. Wow mysore pak looks gorgeous, I actually am not very fond of mysorepak, hubby loves it more than me, but truly to say, this one is making my mouth water !!, is something wrong with me or am I craving for sweets (?), No, days are gone, no.., it’s your MYSORE PAK, the click is too good

  2. Hi Jayasri, Thanks for your lovely comments. It is really encouraging…

  3. umm lovely pictorial,..

  4. Hi, thanks for the recipe. Mysorepak came out really good.

  5. Thanks Aruna and notyet100…

  6. Looks too good.

  7. looks wonderful…one sweet which I always wanted to make..i think pictures wil be really useful when I will try them..

  8. Hi, Thanks 🙂 Pics really look nice!!! Going to the kitchen to make it NOW…
    Came across this site for the first time and immediately got something sooooooo good and easy to make.

  9. Is it soft mysore pak or crispy one? I need to know the soft mysore pak. Can u pl give the receipe?

  10. I wanted to know the exact measure of the ingredients.

  11. Hi, I just stumbled on your blog recently. Thanks for posting these awesome recipes! The Mysore Pak recipe was the first I tried out. My husband loves Indian food and he thought they were de-lish!! He couldn’t believe they were made from chickpea flour and took them to work to share… Everyone loved the “chickpea fudge”. I’m planning to make the Spicy Fish Kuzhambu for dinner tonight. Going to make it this morning so it can soak in the flavors all day! Will let you know how it turns out!

  12. Thank you all.

    Hi Uma, this is the crispy one. Yet to try the soft version. Will let u know soon.

    Hi Sapna, these are the exact measurements. If u have any doubts particularly, let me know.

    Hi Hannah, so happy to know that u and ur husband liked it. I hope u tried the fish kuzhambu. Let us know your comments.

  13. Thank you for the recipe. It was a success, even though I ended up with a cross between mysore pak and sohan halwa the guests loved it.
    I put in a cup of ghee and then when I added the rest of the ghee there was simply too much and I had to scoop it out with a spoon. What did I do wrong?

    • I am happy that u and your guests liked it. You will see froth formation while adding ghee. It usually takes in all the ghee. Did you heat the ghee and add it to the mixture?

  14. wow looks delicious !!


    • Hi mayank, thanks for your comments.

  15. hey it looks gr8 cud u post sm hot n spicy recipes i live in doha n love cooking thanx

    • We have many hot and spicy recipes in our website. Please check the “ST Menu” on top of any page.

  16. Hi Gayathri,

    Pics are very tempting. Its been soooooo loooong since I made Mysurpak on account of calories!!! Would be great f you can try it here in the Us and let me know how long does it take for the ghee to seperate from the gram flour?

    Rgds, Shobha

    • Hi Shoba, Nice to see your comments. Sure, I will try it and let you know. Thanks for stopping by.

  17. A great recipe. Besan is always my favorite. I make different kinds of stuff (starter fries etc) with Besan. There’s a really quick recipe to prepare similar dessert item (mild sweet) with Besan which is one of my favorite: Besan Ka Ladoo.

    Here’s the link:

  18. Ooppsss… forgot to mention Besan ka Halwa… that too is my another favorite.

    Here’s the link:

  19. nice food.

  20. HI Nithu

    I tried this recipe over the weekend but it flopped. It became so harder and rotten (seems like I can break someone’s head, it was that strong). I did exactly what you asked me to do but something went wrong. Why would it be? After pouring into a dish, I let it cool down for 2 hours and it became so harder. How long do I have to cool it down?

    • I think you left it a lil longer on the heat before taking it off. I have noticed that most of the indian sweets that require to be cooked on the stove till the mixture moves away from the sides of the pan.
      I made this Mysore pak today and it was perfect! Also did cut down the ghee a lil instead of the quantity specified and it came out perfect. It smelled sooooo good I could not wait for it to cool completely before cooling and cut it in barely 10-15 mins….

  21. Awesome writing in Mysore Pak | Spicy Tasty. I liked reading this article. If you want, check out my website.

    • Thanks…

  22. hi,
    mysorepak is simply superb,
    and the way of explanation of recipe is very simple and very easy to understand. thanks for ur good recipe.


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