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Photo of Mysore Pak by Shaheen Ali at BetterButter

Mysore Pak

Shaheen Ali
10 minutes
Prep Time
45 minutes
Cook Time
10 People
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Mysore pak was first prepared in the kitchens of the Mysore Palace by a palace cook named Kakaasura Madappa out of the above ingredients. The cook at the mysore Palace kitchen simply made a concoction of gram flour, ghee and sugar. When asked its name, Madappa obviously didn't have its name in mind, so he simply called it the ‘Mysore pak’. Pak (or paka, more precisely), in Sanskrit and other Indian vernaculars, means sweet. It is traditionally served in weddings and other festivals of Southern India. The aroma of desi ghee when combined with gram flour is simply amazing. Well I got this recipe from one of my old neighbor lady who used to make this delicacy in every special occasion of her house. The Golden beauty that simply melts in mouth leaves stains of Ghee all over your hands is something I could die for.

Recipe Tags

  • Veg
  • Hard
  • Diwali
  • Karnataka
  • Frying
  • Dessert

Ingredients Serving: 10

  1. Gram flour/ Besan- 2 cups
  2. Sugar - 1 cup
  3. Water - 1/2 cup
  4. Cardamom powder - 1/2 tsp
  5. Clarified butter/ Desi ghee - 1 cup
  6. Refined oil - 1 cup


  1. Sift besan and keep aside in a dry bowl. Grease a tray or a baking pan and keep ready.
  2. In a non stick wok/ broad pan heat water and sugar and boil it to make a one string syrup.
  3. Meanwhile add 3/4 cup of oil with besan and make a batter
  4. In a separate pan heat ghee and left over oil together.
  5. When the sugar syrup is ready start adding the besan batter and keep stirring continuously.
  6. Keep the gas flame in medium always. Keep adding the rest of the batter by stirring continuously.
  7. While stirring the batter start add the hot ghee and cardamom powder from top. Keep stirring to avoid forming lumps.
  8. As soon as the batter starts to thicken and start shaping into a lump by leaving from the sides, pour the thick batter on the greased tray and tap so that the batter spreads evenly.
  9. Let it cool and set in a cool dry place. Preferable under the fan.
  10. Once the Mysore paak is set properly, invert the tray and de mold the spread.
  11. Cut into long rectangular pieces and store in an air tight box.

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Sunita Ramankulath
Sunita Ramankulath   Jan-02-2017

Thanks for sharing. My daughter lives it so will try and make it for her.

Priya Badajena
Priya Badajena   Nov-02-2016

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