How long does it take to make Traditional Mysore Pak?

Traditional Mysore Pak takes 10 minutes of prep time and 25 minutes of cooking, for a total of 35 minutes.

How many calories are in Traditional Mysore Pak?

Traditional Mysore Pak has approximately 408 calories per serving.

Is Traditional Mysore Pak vegetarian?

Yes, Traditional Mysore Pak is a fully vegetarian recipe suitable for vegans too.

Is Traditional Mysore Pak easy to make?

Traditional Mysore Pak is a moderately challenging recipe — great for home cooks with some experience.

What are the best tips for making Traditional Mysore Pak?

The consistency of sugar syrup is crucial - one-string consistency ensures the perfect texture of Mysore Pak Keep the ghee warm throughout the cooking process for better absorption and texture Continuous stirring is essential to prevent lumps and achieve the characteristic porous texture

Traditional Mysore Pak

Name: Traditional Mysore Pak
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Cuisine: South Indian
Ingredients: Besan (Gram Flour/Kadalai Mavu) — 1 cup; Sugar — 1.5 cups; Ghee (or cooking oil) — 1 to 1.25 cups; Water — 0.5 cup; Cardamom powder — 1/4 teaspoon

InbarasiVerified Creator

Authentic South Indian Food Creator · Home Chef

Sharing family recipes passed down through generations — simple, traditional, and tested in a real kitchen.

Published 17 May 2026Updated 26 May 2026

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Prep

10 mins

Cook

25 mins

Total

35 mins

Serves

Difficulty

medium

Calories

408 kcal

Veg none sweets South Indian

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Mysore Pak is the crown jewel of South Indian sweets, a melt-in-your-mouth delicacy that originated in the royal kitchens of Mysore Palace. This rich, buttery sweet has been delighting taste buds for over a century and remains an all-time favorite during festivals and celebrations across Tamil Nadu and Karnataka.

What makes Mysore Pak truly special is its unique porous texture and the way it literally melts on your tongue. The golden-brown squares with their characteristic honeycomb structure are achieved through careful preparation and the perfect balance of besan (gram flour), sugar, and ghee. Every bite delivers a luxurious, aromatic experience that speaks of tradition and festive joy.

While traditionally made with generous amounts of ghee, this recipe offers flexibility for home cooks looking to create this beloved sweet. Whether you're preparing it for Diwali, a special occasion, or simply to satisfy your sweet cravings, mastering Mysore Pak is a skill that will earn you endless appreciation from family and friends. Let's dive into making this iconic sweet right in your kitchen!

Looking for more sweets recipes? Browse all vegetarian recipes →

Ingredients(5 items)

Yields 8 servings·South Indian Cuisine·Vegetarian

Instructions

💡 Tap a step to mark it done

Sift the besan (gram flour) through a fine sieve to remove any lumps and ensure a smooth texture.

Grease a plate or tray with ghee and keep it ready for setting the Mysore Pak.

In a heavy-bottomed pan, add sugar and water. Heat on medium flame and stir until sugar dissolves completely.

Continue cooking the sugar syrup until it reaches one-string consistency. To test, take a drop between your thumb and finger - it should form a single thread when pulled apart.

Heat ghee (or oil) separately in another pan until it becomes warm and liquid.

Reduce the flame to low. Add the sifted besan to the sugar syrup and mix vigorously to avoid lumps.

Immediately start adding warm ghee little by little (about 2-3 tablespoons at a time) while continuously stirring the mixture.

Keep stirring and adding ghee in intervals. The mixture will start bubbling and frothing - this is normal and desired.

Continue this process until the mixture becomes porous, starts leaving the sides of the pan, and ghee begins to separate. This takes about 12-15 minutes.

Add cardamom powder and mix well. The mixture should now have a honeycomb-like texture.

Quickly pour the mixture onto the greased plate and spread it evenly using a greased spatula.

Allow it to cool for 2-3 minutes, then mark squares or diamonds with a knife while still slightly warm.

Let it cool completely before cutting through the marked lines. Store in an airtight container.

Tips and Tricks

The consistency of sugar syrup is crucial - one-string consistency ensures the perfect texture of Mysore Pak
Keep the ghee warm throughout the cooking process for better absorption and texture
Continuous stirring is essential to prevent lumps and achieve the characteristic porous texture
Cut the Mysore Pak while it's still slightly warm - if it cools completely, it may crumble
Store in an airtight container at room temperature; it stays fresh for up to a week