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A tall stack of mysore pak sweets garnished with pischatios and almond slivers

Mysore Pak Recipe

Mysore Pak is an Indian sweet prepared with besan (gram flour) cooked in a mixture of sugar and ghee. A melt-in-the-mouth delicacy, this sweet treat is very popular especially during the festival of Diwali.
Course Dessert
Cuisine Indian
Diet Gluten Free, Hindu
Prep Time 5 minutes
Cook Time 40 minutes
Cooling down time 1 hour
Servings 25 pieces
Calories 247kcal
Author Shinta


  • Wok
  • Saucepan
  • Whisk
  • Ladle
  • Spatula


  • 2.5 cups gram flour (besan)
  • 2 cups sugar
  • 1.25 cups ghee
  • ¾ cup oil
  • ¾ cup water


  • Sieve the besan (gram flour) using a fine mesh sieve to ensure no lumps are formed. Keep aside for later.
  • On the stovetop, keep your wok and saucepan on adjacent stoves.
  • Add the sugar and water to the wok, and heat it on medium to high heat, stirring occasionally with a spatula. Stir ocassionally until the syrup has thickened and reduced. Sugar will start to crystalize and stick to the sides. Check for 1- string consistency (see notes), and lower the heat.
  • In the saucepan, add the ghee and oil and keep it on a medium heat. The saucepan should remain on heat as we continue with the rest of the steps.
  • Add the sieved gram flour to the sugar syrup, slowly. Use a whisk to combine the sugar syrup with the gram flour. The gram flour will absorb all the sugar syrup in a couple of minutes.
  • Once the gram flour mixture looks like a smooth runny paste, scoop out a little of the ghee+oil mixture and add it to the gram flour mixture in the wok.
  • Immediately whisk the hot ghee + oil and combine it into the gram-flour -sugar syrup mixture. The mixture will absorb the fat and turns smooth.
  • Continue adding the ghee-oil mixture to the wok in 4-5 increments, and follow the same steps as above.
  • After 18-20 minutes of mixing, the mixture should become a thick mass and start to separate from the sides of the wok.
  • Add once last ladle of ghee+oil and as soon as the mixture starts to bubble and froth, take the wok off the heat and turn it out into the prepared baking tin.
  • Keep the tin at room temperature to cool for 1-2 hours.
  • Once the Mysore Pak is cooled down and feels firm to touch, it is ready to be cut. Use a sharp knife to cut out squares of Mysore Pak.


  • Use a wok (kadai) with high sides to ensure that the hot mixture does not spill over the sides
  • To check for 1-string consistency of the sugar syrup, take a little syrup in a spoon, let it cool. Take it between your thumb and forefinger. Stretch fingers gently - the syrup should form a single thread-like strand.
  • If you want to make semi-hard Mysore Pak which has a grainy, porous texture, you can continue cooking the mixture for 5-6 minutes more, until you see the mixture bubbling and seizing. The bubbles will cause aeration and give the Mysore Pak a textured look, similar to sweetshops.
  • Do not substitute gram flour with chickpea flour - gram flour is made from brown Bengal gram and chickpea flour is made from white chickpeas. 


Calories: 247kcal | Carbohydrates: 23g | Protein: 3g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 8mg | Potassium: 102mg | Fiber: 1g | Sugar: 17g | Vitamin A: 5IU | Calcium: 5mg | Iron: 1mg