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Photo of Mysore Pak by Swapna Sunil at BetterButter

Mysore Pak

Swapna Sunil
10 minutes
Prep Time
40 minutes
Cook Time
10 People
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Mysore pak originally called Mysuru Paaka is a traditional sweet dish of South India originated in the kitchens of Mysore palace, "Mysore, karnataka state".Mysore pak, the delicious sweet preparation made using generous amounts of fat and gram flour is rich in its taste and aroma.This dessert is made in two variations,first is the slightly harder one with the holes and the other is the melt in mouth version invented by Sri Krishna sweets.Both look and taste equally good.Today i'm sharing the later version that is the Sri Krishna sweets Mysore pak.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • South Indian
  • Simmering
  • Boiling
  • Chilling
  • Dessert
  • Healthy

Ingredients Serving: 10

  1. 1 cup : Milk powder
  2. 1/2 cup : Gram flour
  3. 3/4 cup : Milk
  4. 2 cups : Granulated sugar
  5. A pinch : Orange food colour
  6. 1 cup : Ghee/Clarified butter
  7. 1/2 cup : Oil
  8. Nuts of choice for garnishing


  1. To a heavy bottomed pan add the sugar and milk.
  2. Mix them well and cook on medium heat until sugar melts and forms one string consistency.
  3. Turn the heat to low and stir in the milk powder.
  4. Cook on medium heat for couple of minutes and stir in the gram flour without lumps.
  5. Add a cup of ghee/clarified butter and continue to cook on medium heat stirring continuously.
  6. Stirring is a must as the mixture tends to stick and burn easily.
  7. Continue to cook on medium heat until all the ghee is absorbed.
  8. Add the oil to this bubbly mixture and continue cooking while stirring continuously
  9. This process is time consuming so patience is virtue.
  10. After 12 to 13 minutes most of the oil gets absorbed.The mixture also turns slightly golden in colour.
  11. Now add a pinch of orange food colour.
  12. Stir well and continue to cook until starts to leave the sides of the pan.
  13. Pour this mixture into a metal loaf pan.
  14. The metal pan keeps the mixture hot to warmer for long which results in a slighter darker center when compared to the edges as they are exposed to ground and air.
  15. Cool it completely to room temperature.
  16. Invert the pan onto a chopping board and the mysore pak easily slides of the pan. If not, run a sharp knife along the edges of the pan, jiggle it a bit and then invert.
  17. Cut into desired shapes and sizes.
  18. Garnish with sliced or chopped nuts of choice and enjoy.
  19. How satisfying does that center look ? Makes me drool over and over :)
  20. Make and enjoy !

Reviews (13)  

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pranit yadav
pranit yadav   Apr-23-2019


Shoba Bharathraj
Shoba Bharathraj   Aug-24-2018

Mouth watering :)

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