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Indian

Ghee Mysore Pak

Ghee Mysore pak is a South Indian besan sweet with a porous middle, soft edges and a rich ghee aroma.

Published and reviewed by Kitchgrow on 2 September 2026Updated

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Ghee Mysore Pak

30 mintotal

Prep 5 min · Cook 25 min

Serves
2
Difficulty
Hard
Spice
None
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time is needed during cooking, but have the greased tray ready because the mixture sets quickly once it turns porous.

Method

  1. Grease a deep steel or aluminum tray with ghee and keep it ready. The process moves extremely fast at the end.

  2. Sieve the besan twice to ensure absolutely no lumps. In a bowl, mix the besan with a small portion of the room temperature ghee to make a smooth, loose paste.

  3. In a saucepan, heat the remaining ghee and oil mixture on low heat. It must remain hot throughout the cooking process.

  4. In a heavy-bottomed wide pan, combine the sugar and water. Boil until the syrup reaches a 1-string consistency (ek taar ki chashni).

  5. Lower the heat completely. Pour the besan-ghee paste into the boiling sugar syrup. Stir continuously and vigorously to prevent lumps.

  6. Cook for 2-3 minutes. Now, carefully pour a ladleful of the extremely hot ghee-oil mixture over the besan. The mixture will immediately sizzle and froth up.

    2–3 min

  7. Keep stirring the besan. Once the ghee is absorbed, add another ladleful of hot ghee. Repeat this process of adding hot ghee, waiting for absorption, and stirring continuously.

  8. After about 15-20 minutes, the mixture will stop absorbing ghee, turn highly porous (honeycomb texture), look pale yellow, and leave the sides of the pan in a single frothy mass.

    15–20 min

  9. Turn off the heat at once and pour the frothy mixture into the greased tray. Do not press or flatten it with a spoon — that collapses the pores that give mysore pak its texture.

  10. Let it cool slightly for 10 minutes. While it's still warm, cut it into rectangular blocks. Allow it to cool completely before removing the pieces.

    10 min

How to tell it's done

The sweet should be pale at the edges with a darker honeycomb center, tiny pores throughout and enough ghee to feel rich without leaking.

Getting it right

Tip

Keep the ghee-oil mixture hot and add it in ladles while stirring. If the syrup passes one-string stage, the Mysore pak can turn hard.

What to serve it with

Serve Mysore pak as small rectangles with South Indian filter coffee or include it in Diwali and wedding sweet trays.

Common mistakes

The Mysore pak sets dense instead of porous.
Keep the fat hot, add it gradually, stir continuously, and pour the mixture as soon as it gathers into a frothy mass.

Storing and reheating

Store Mysore pak in an airtight container at cool room temperature for up to 1 week, or refrigerate for up to 2 weeks. Bring to room temperature before serving.