Ghee Mysore Pak

For all the people who, at times, crave something sweet and tasty, this is just the thing for you. Ghee Mysore Pak is a traditional Indian sweet that is tasty & mouthwatering. Once you taste one, you’ll feel as if you’ve tasted the food of the gods. Apt, since this recipe hailed from the royal family of Mysore. 

The only ingredients you’ll need are besan flour, Shuddh ghee, and sugar. You read that right. It’s perfect for when you feel hungry in between meals and even when you’re feeling particularly out of sorts- this should lift you up from your gloomy mood.


  • Sieve one cup of besan flour directly into the pan. Then, dry roast the flour over low flame for 5-8 minutes on a low flame while stirring continuously.
  • Make sure the flour doesn’t change colour. Only roast until the besan turns aromatic.
  • Add 4-6 tablespoons of Shuddh ghee (clarified butter) to the besan and mix it well until smooth. Please make sure there are no lumps, then set it aside. 
  • Dissolve 1 cup of sugar and ¼ cup of water on medium flame and boil until it reaches almost 1 strong consistency. This means that the mixture is sticky and that you can clearly see the string breaks when you check a drop of syrup between your thumb and index finger. 
  • Pour the smooth besan mixture you set aside earlier to the melted sugar and stir until they are well combined. Do this for two minutes. 
  • Add ¼ cup of Shuddh Ghee to the combined mixture and incorporate it well. Repeat this process three or four times more. 
  • Keep stirring and make sure there is no separation of ingredients. Do this until it turns thick and leaves a trail in the pan. Once this happens, turn off the heat. 
  • Pour the mixture into the greased and lined tray and let it cool for five or six minutes. 
  • Once it firms a little, draw lines, and cut them into pieces. If you’re using a 6-inch tray, cut it into nine pieces.
  • Cool the pieces for another 30 minutes before you slice the mysore pak and store them in airtight containers. This should keep for around two weeks. 

While you’re adding the Shuddh Ghee in batches, make sure to incorporate it fully to the Ghee Mysore Pak mixture. Don’t add more ghee until the previous batch is totally absorbed into the mix. In addition, try to keep your fire on low to avoid burning the whole thing. 

Furthermore, grease the tray before you start cooking. You don’t have a lot of time in between finishing and pouring the mixture. You don’t want it to change texture before you pour it. Lastly, don’t skimp on the ingredients. Otherwise, you’re going to have an end product that has a different consistency.

Keep these reminders in mind, and you should be able to create this heavenly sweet. Explore other interesting recipes here.