How to Make Authentic Mysore Pak at Home

Discover the secrets to making authentic Mysore Pak right in your kitchen with this simple recipe. With just four ingredients, you can create this delicious Indian sweet that melts in your mouth. Follow the step-by-step instructions to achieve the perfect porous texture and impress your family and friends. Whether you're a seasoned cook or trying it for the first time, this guide will help you master the art of Mysore Pak. Get ready to enjoy a delightful treat that captures the essence of traditional Indian sweets!

By Narendra Chaudhary Aug 15, 2026, 18:35 IST

Delicious Mysore Pak Recipe

When we buy Mysore Pak from a sweet shop, we often dream of replicating its delightful taste and texture at home.

The great news is that you can create Mysore Pak with that signature melt-in-your-mouth quality right in your kitchen. You won’t need any fancy tools or a lengthy ingredient list. Let’s dive into this straightforward recipe.

**Ingredients Needed for Mysore Pak**
To prepare Mysore Pak, gather these four simple ingredients from your kitchen:

1 cup gram flour (besan)
1 cup sugar
1.5 to 2 cups pure *desi* ghee (clarified butter)
Half a cup of water

**Steps to Prepare Mysore Pak**
Begin by sifting the gram flour thoroughly to eliminate any lumps. Then, heat 1–2 tablespoons of ghee in a pan and lightly roast the sifted gram flour over low heat for about 2–3 minutes. Be cautious not to change its color significantly; the aim is to remove the raw smell. Once done, transfer it to a plate.

The unique porous texture of Mysore Pak, known as 'jaali', is achieved through hot ghee. Therefore, melt the remaining ghee in a separate container and keep it warm on another burner at a very low temperature.

Next, take a large, heavy-bottomed pan. Combine the sugar and half a cup of water in it and place it on the stove. Cook until the sugar completely dissolves and the mixture reaches a 'one-string' consistency (where a drop of syrup forms a single thread when tested between your fingers).

Once the syrup is ready, lower the heat to the minimum. Gradually incorporate the roasted gram flour into the syrup while continuously stirring with your other hand to avoid lumps.

Now comes the critical part of the recipe. After the gram flour and syrup are well mixed, add a generous spoonful of the hot ghee and keep stirring. You will see the gram flour soaking up the ghee. Once it’s absorbed, add another spoonful of hot ghee. Continue this process until all the ghee is mixed in and the mixture starts to pull away from the pan's sides. At this point, it should look light, airy, and porous.

As soon as the mixture achieves this porous quality and the ghee begins to separate at the edges, turn off the heat immediately. Pour the mixture into a greased deep plate or baking tray. Be gentle while spreading it out to maintain the porous structure.

Cut the Mysore Pak into your preferred shapes while it’s still warm, as it becomes challenging to remove once fully cooled. After it has cooled completely, carefully take the pieces out of the tray.

Keep in mind that adding ghee and stirring continuously requires some speed. If this is your first attempt, consider asking a family member to help by pouring in the hot ghee while you focus on stirring.