Ghee Mysore Pak Recipe

Mysore Pak is a popular South Indian dessert from Mysore.It is said to be originated from the royal kitchen of Mysore Palace.
It takes just 20 mins to make this delicacy with just 3 ingredients.(chickpea flour,ghee , sugar).Since ghee is the main ingredient, make sure to use good quality ghee.Some add oil along with ghee,but I don’t prefer that oil dripping store made Mysore Pak.
The richness of ghee adds a distinct flavour and texture that makes it melt in mouth.Do not skip to roast the chickpea flour for it gives a granular texture to the sweet.
Do not get tempted to increase the flame,always maintain low flame .Use heavy bottomed pan, kadai or non stick pan to make work easier.
Do make this incredible sweet and enjoy it with your family and friends!



1 cup chickpea flour/ besan flour/ kadalai maavu
1 cup sugar
1 cup ghee


Grease a square or rectangular tin and keep it aside.
Dry roast the besan flour for 5 mins on low flame. Add the sugar and water into a thick bottomed vessel or kadai.Bring it to boil and then reduce the flame to low.Cook until the sugar reaches one string consistency.

Sift the roasted chickpea flour and mix it with 1/2 cup ghee.

Pour the chickpea flour and ghee mixture to the sugar syrup.Also add 2 tbsp ghee to it.

The mixture starts to bubble up ,keep adding ghee(2 tbsp) at regular intervals.Keep stirring continuously.

The mixture bubbles up more and becomes frothier.

At a point ,the mixture comes together as one mass.Switch off the flame now. Immediately transfer the mixture to the greased pan.

Let it set ,after 5-10 mins cut it into squares or rectangles.

Store in an airtight container.


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