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4 pieces of mysore pak on a blue plate

How to Make Mysore Pak Step by Step Guide | Mysore Pak Recipe

Mysore Pak is a popular South Indian sweet dish, which is primarily made with besan, sugar and ghee. Though there are a few different ways this dish can be made as - mysore pak can be soft, hard or crumbly. And you can certainly substitute some of these ingredients with others.
But in my (very biased) opinion, this crumbly version (with lots of layers and air pockets) is the best, as it's neither too hard to bite into, nor too soft and mushy, it's got just the perfect crumbly texture that will melt-in-your-mouth.
Course Dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12 pieces


  • 1/2 cup besan run through a sieve to remove knots
  • 1 cup sugar granulated
  • 1 cup ghee melted


  • In a thick bottomed pan, heat up 1 cup sugar + 1/4th cup water (on medium heat), stirring intermittently, till you get a very light boil.
  • Also, as soon as you switch on the flame for the sugar syrup - in a separate pot, also start heating the 1 cup melted ghee on a low flame. It is important to start heating the ghee at the same time, so that the ghee is warm enough, without getting overheated/burnt.
  • Once you see the light bubbles on the sugar syrup, add 1/2 cup sieved besan to this sugar syrup, and mix it in, stirring continuously, to ensure no knots are formed in the besan flour.
  • Once the besan is all mixed in, add the hot ghee (slowly, in 3 parts), and ensure to stir continuously, till all the ghee is mixed in. It is important to add about 1/3rd cup of ghee at a time, to give time for the sugary besan mix to absorb all the ghee before you add more.
  • Once you've added all the ghee, just ensure you stir continuously, till you can see all the different layers, and the ghee starts coming out at the sides. At which point, you must switch off the gas, and pour the mix in a container immediately.
  • After you pour the mix into the container of your choice, it will bubble a little, before it settles down. DO NOT try to flatten it or help it settle in any way. This will mess with the layers that will develop naturally. I’d say leave it alone for 10-15 minutes, and then when it firms up a little, cut it into squares / rectangles to serve.


  1. Choose the container you pour this mix into wisely. It needs to be able to withstand high temperature, and should be a little thick all around – steel/glass containers will work well. 
  2. Also better to go with square or rectangular containers as the mysore pak mix will take the shape of the container you pour it into.
  3. Ghee leaving the sides is a good indicator that Mysore Pak mix is ready. But there should be a little ghee leaving the sides, not a whole pool of ghee. A whole pool of ghee means you have over-cooked it, and you will get hard Mysore Pak, which is okay if that's what you prefer.
  4. On the other hand, if you turn off the heat too soon, then you have likely under-cooked it, and you will get softer barfi like texture. Which is okay if that's what you are going for.