Mysore Pak
Karnataka's royal sweet — a melt-in-the-mouth gram flour fudge drenched in ghee, born in the kitchens of the Mysore Palace.
Prep Time
10 mins
Cook Time
35 mins
Servings
20 pieces
Difficulty
Advanced
Ingredients
main
Instructions
Prepare the Tray
5 minsGrease a shallow tray or plate with ghee. Set aside. Keep all ingredients measured and ready before starting.
Roast Besan
8 minsIn a pan, dry roast gram flour on low heat until it turns fragrant and slightly golden, stirring continuously. Remove and set aside.
Make Sugar Syrup
8 minsDissolve sugar in water and bring to a boil. Cook until it reaches a one-string consistency (approximately 112°C). Do not stir once boiling.
Add Besan
5 minsLower flame. Add roasted besan to the syrup gradually while stirring vigorously to prevent lumps.
Add Ghee in Batches
8 minsAdd warm ghee in 3-4 batches, stirring well after each addition. The mixture will bubble and froth — this is normal.
Pour and Set
10 minsWhen mixture leaves sides of the pan and looks porous and crumbly, pour immediately into greased tray. Smooth top, add cardamom, and cut into squares while warm.
Chef's Tips
- Work quickly once ghee is absorbed — it sets fast
- One-string sugar syrup is critical for right texture
- Soft Mysore Pak uses less ghee and stays fudgy
- Hard version is more crumbly and drier
- Use quality ghee — it defines the flavor
The Story Behind Mysore Pak
Mysore Pak was created by Kakasura Madappa, the royal chef of Krishnaraja Wadiyar IV of Mysore in the early 20th century. Made from besan, ghee, and sugar, it was served to the king who loved it so much he asked for its name. "Mysore Pak" — meaning "cooked sweet from Mysore" — has been made the same way ever since.
The original recipe from the palace uses an extraordinarily high ghee-to-besan ratio, giving it the characteristic porous, melt-in-the-mouth texture that is impossible to replicate with less fat.