Mysore Pak — ghee-rich gram-flour squares
Mysore pak is a South Indian sweet of gram flour, sugar and ghee cooked together until the mixture transforms into a porous, fudge-like block. The traditional Mysore Palace version (nei mysore pak) is dense and richly buttery; the modern version is lighter, more cakey, almost honeycomb-textured.
i. Origin & history
Mysore pak was reportedly invented in the kitchens of the Mysore Palace in the early twentieth century by the chef Kakasura Madappa, for Krishnaraja Wodeyar IV. The Guru Sweets shop in Mysuru, founded by Madappa's descendants, still claims the original recipe.
ii. Ingredients
Makes 24 servings · scroll the side panel to adjust
- 250 g gram flour (besan)
- 500 g caster sugar
- 250 ml water
- 500 g ghee
- 1 tsp ground cardamom
iii. Method
- Heat ghee in one pan, keep at gentle melting heat.
- Cook sugar and water in a wide heavy pan to a one-string consistency — about 110 °C / 230 °F.
- Whisk in besan in a thin stream while stirring vigorously — no lumps allowed.
- Now begin pouring in the hot ghee, a ladle at a time, while stirring constantly. Each pour will be absorbed before the next.
- Cook for 15-20 minutes — the mixture turns frothy, lifts off the sides, and turns porous and just past the lift-off point.
- Pour into a greased tray. Score into squares while warm. Sprinkle cardamom. Cool completely; lift out and break into squares.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Nei mysore pak is the traditional, dense, ghee-soaked version. Krishna mysore pak is the porous, modern version. Chocolate mysore pak is a contemporary twist.
vi. Common questions
What is mysore pak?
Mysore Pak is ghee-rich gram-flour squares, from indian & south asian cuisine. The traditional Mysore Palace version (nei mysore pak) is dense and richly buttery; the modern version is lighter, more cakey, almost honeycomb-textured
Where is mysore pak from?
Mysore Pak is from the indian & south asian dessert tradition; the recipe and history are detailed above.
How long does mysore pak keep?
See the storage note in the Quick facts panel: 2 weeks airtight.