Ever wondered why some Mysore Pak melts in your mouth… while others feel dry and crumbly?
That’s the difference between perfectly made soft ghee Mysore Pak and the regular version.
When done right, this sweet is rich, aromatic, slightly porous, and literally dissolves the moment it touches your tongue. And the best part? You don’t need a sweet shop to get it right, you can make it at home with just a few ingredients.
Mysore Pak originated in the royal kitchens of the Mysore Palace in Karnataka.
Traditionally, it was made with gram flour, sugar, and loads of ghee, giving it that iconic texture.
This method focuses on texture control and gradual cooking, which is where most people go wrong.
Pro Tip 💡: Use good-quality ghee—this directly impacts taste.
Start by roasting the gram flour slowly on a medium flame. You’re not rushing this step; you want to remove that raw smell and bring out a light nutty aroma.
Once roasted, sieve the flour. This might seem small, but it ensures your Mysore Pak turns out smooth, not grainy.
Now here’s where things get interesting.
Heat the ghee separately and mix part of it into the flour. This step creates a smooth, lump-free mixture that blends easily later.
Meanwhile, prepare your sugar syrup by heating the sugar with water until it dissolves completely.
Now, gently add the flour mixture to the syrup and start mixing continuously. You’ll notice the mixture thickening slowly.
Keep adding ghee in batches while stirring. This is the secret behind that soft, porous texture.
As it cooks, the mixture starts leaving the sides of the pan and turns into a thick mass.
Pro Tip💡 : Don’t stop stirring at this stage; this is where texture is built.
Immediately transfer it into a greased tray, spread evenly, and let it set.
After a couple of hours, slice it into pieces and you’ll see that beautiful soft texture inside.
Soft Ghee Mysore Pak features lightly roasted gram flour mixed with melted ghee, cooked into a sugar syrup to form a fudgy, melt-in-the-mouth Indian sweet. Pressed into a ghee-greased tin, it sets at room temperature into perfect Diwali–ready squares or diamonds.
Roast the gram flour on medium heat for 10 mins until it smells nutty and the raw aroma is gone.
Sieve the freshly roasted gram flour into a bowl to remove any lumps.
Apply ghee to all sides of the baking tin so the Mysore Pak doesn’t stick later.Heat half of the ghee in a heavy-bottomed pan until it melts and becomes fragrant.
Transfer half of the melted ghee to the sieved gram flour. Stir continuously until the flour forms a smooth, lump-free paste.
Pour the flour-ghee paste into the sugar syrup. Stir briskly to ensure there are no clumps and the mixture becomes smooth.
Continue cooking on low heat, stirring constantly. After about 10 minutes, the mixture will start pulling away from the sides and form a thick mass.
Let the mixture rest undisturbed for about 2 hours until it fully sets. Once firm, lift it out, place on a cutting board, and slice into small diamond or square pieces.Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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