The Mysore Pak Recipe is a timeless South Indian dessert that never fails to impress during festive occasions like Diwali. This traditional sweet, made from a rich blend of gram flour, sugar, and ghee, is famous for its melt-in-the-mouth texture and irresistible flavor. Whether you’re new to making sweets or an experienced cook, following this Mysore Pak recipe will help you create a perfectly crumbly, delicious treat. With simple ingredients and easy steps, this recipe guarantees a delectable addition to your Diwali celebrations, bringing the authentic taste of Mysore into your home.

Why is it Called “Mysore Pak”?
Mysore Pak gets its name from the city of Mysore, where it originated during the reign of the Wadiyar kings. “Pak” refers to sugar syrup, an essential component in making the sweet. Kakasura Madappa, a royal chef, accidentally invented it while experimenting with ingredients, and it was such a hit that it became a tradition ever since.
How Should Mysore Pak Taste?
A perfect Mysore Pak is slightly crumbly on the outside, yet soft and melts in your mouth as you take a bite. It should have a rich, buttery texture, thanks to the generous use of ghee. The balance of sweetness and nuttiness from the gram flour should leave you craving more!

Tips for Making the Delicious Mysore Pak
- Roast the gram flour well: This is key to getting that nutty flavor and crumbly texture.
- Consistency of sugar syrup: Be sure to reach the one-string consistency, as this ensures the right texture.
- Use good quality ghee: The flavor of Mysore Pak depends heavily on the quality of ghee, so don’t compromise here!
- Work quickly: Once the mixture starts thickening, move fast to pour it into the tray, or it might harden in the pan itself.

Why Mysore Pak is a Diwali Favorite
Mysore Pak is often prepared during Diwali as a symbol of prosperity and sweetness in life. It’s a crowd-pleaser, and its rich texture makes it perfect for festive indulgence. Offering Mysore Pak to guests during Diwali is a sign of hospitality and sharing happiness.
How to Make Your Mysore Pak Super Yummy
- Add a touch of cardamom powder: Though optional, cardamom adds an aromatic flavor that elevates the dish.
- Perfect balance of sugar and ghee: Too much sugar can make it too sweet, and less ghee can affect the texture. Stick to the ratios for the best results.
- Make it golden: Roast the gram flour until light golden brown for that extra flavor punch.

Mysore Pak Recipe
Equipment
- Heavy-bottomed pan
- Sieve
- Mixing spoon
- Tray for setting
- Knife for cutting
Ingredients
- 1 cup gram flour (besan)
- 1 cup ghee
- 1 ½ cups sugar
- ½ cup water
- ½ tsp cardamom powder (optional)
Instructions
- Prepare the tray: Grease a tray with ghee and set it aside for later.
- Sieve the flour: Sift the gram flour to remove any lumps.
- Roast the flour: Heat a heavy-bottomed pan on medium heat. Dry roast the gram flour for about 5 minutes until fragrant, without burning it.
- Prepare sugar syrup: In another pan, add sugar and water. Stir continuously on medium heat until the syrup reaches a one-string consistency.
- Mix in ghee: Gradually add ghee into the syrup and then slowly add the roasted gram flour. Stir vigorously to prevent lumps.
- Cook the mixture: Keep stirring the mixture on low heat. The mixture will start thickening and leaving the sides of the pan.
- Set the Mysore Pak: Pour the mixture into the greased tray. Smooth it out using a spatula and let it cool.
- Cut and serve: Once set, cut the Mysore Pak into desired pieces and serve.
Notes
- Ghee Quality: Always use fresh, good-quality ghee for the best flavor. Homemade ghee can add an authentic taste to the recipe.
- Roasting Gram Flour: Be patient while roasting the gram flour. It should be lightly golden and aromatic, but be cautious not to burn it, as burnt flour will ruin the taste.
- Sugar Syrup Consistency: The sugar syrup should reach a one-string consistency. To check this, take a drop of syrup between your fingers (once cooled slightly) and stretch it; it should form a single thread. This ensures that the Mysore Pak sets properly without becoming too hard or too soft.
- Work Quickly: Once the flour, ghee, and syrup mixture is ready, you must work fast to pour it into the tray for setting, as the mixture tends to harden quickly.
- Storage: Mysore Pak can be stored in an airtight container for up to a week. If you live in a warmer climate, store it in the fridge to maintain its texture and freshness.
- Avoid Overcooking: Keep an eye on the mixture towards the end. Overcooking will make the Mysore Pak too hard. The mixture should leave the sides of the pan easily but should still remain soft enough to spread.
- Ghee-to-Flour Ratio: Ensure you maintain the right ratio of ghee and flour for a rich, melt-in-the-mouth consistency.
Read More :
Rava Ladoo Recipe: How to Make Delicious Indian Sweet at Home
Perfect Karanji Recipe: A Traditional Sweet Delight for Every Occasion
Perfect Besan Ladoo Recipe: A Step-by-Step Guide to Delicious Indian Sweets
Mohanthal Recipe for Diwali: A Traditional Indian Sweet
Gulab Jamun Recipe for Diwali: A Delicious Festive Dessert
Conclusion
Mysore Pak is a must-have during Diwali celebrations, thanks to its rich, festive flavor. This easy-to-follow recipe will guide you to prepare the perfect, melt-in-the-mouth Mysore Pak that your guests will love. So, this Diwali, give your sweets menu a royal upgrade by making this traditional South Indian treat!