Mysore Pak: Okay real talk: if someone puts a plate of good Mysore pak in front of me I will eat way more than is socially acceptable. That first bite where it’s slightly crisp on the outside and then just… disappears into warm ghee heaven? Yeah. I have zero self-control around it.
I’ve been eating this sweet since I was small. Back then it always came in those thin white cardboard boxes with a little cello window on top — usually brought by some uncle visiting from Bangalore or Mysore. My mom would hide half the box in the cupboard “for guests”, which obviously meant we kids had to sneak it when she wasn’t looking.
Years later I started trying to make it myself because I got tired of waiting for someone to gift it. Turns out it’s one of those things that looks dead simple (besan + sugar + ghee = done?) but is actually quite fussy. I’ve ruined so many batches it’s embarrassing.
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The short version of where it came from
Most people say it was invented in the Mysore palace kitchens sometime in the 1930s or so. One cook (his name was apparently Kakasura Madappa) was trying to make something new for the king. Mixed besan, sugar and a stupid amount of ghee, cooked it till it came together, and the king went “what is this called?” The guy probably panicked and just said “Mysore pak” (pak = sweet/confection in Kannada). King liked it → told him to start selling it → he opened a little shop → that shop is still there (Guru Sweets in Mysore market). Whether the story is 100% accurate or not, I don’t care. It’s a nice story and the sweet is real.
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Hard vs soft – which one is the “real” Mysore pak?
This is where people start arguing.
- Hard/porous style — the old-school one. Looks a bit like it has tiny air pockets or honeycomb inside. Breaks with a clean snap. Slightly grainy, deep roasted besan taste. This is what you usually get at traditional shops in Mysore and older sweet houses in Bangalore.
- Soft/ghee-loaded style — the one that became super popular later (especially after Sri Krishna Sweets started pushing it everywhere). Very rich, almost fudgy, melts the second it touches your tongue. Stays soft for days. Most people under 35 seem to prefer this one.
I personally like the soft version more. It feels more indulgent. But if someone gives me the hard one I’m still going to eat four pieces in a row.
What actually goes into it (and why people mess it up)
You need:
- Besan (gram flour) – 1 cup
- Sugar – roughly 1 to 1¼ cups (I usually do 1 cup + 2 big spoons)
- Ghee – 1 full cup (yes, a whole cup. Don’t faint.)
- Water – ½ cup for the syrup
- That’s literally it.
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People screw it up because:
- They use old/stale besan → bitter taste
- They don’t sieve the besan → little lumps everywhere
- They cook the sugar syrup too long → turns into toffee instead of soft fudge
- They add ghee when it’s cold → mixture stays greasy and never sets right
- They stop stirring for 10 seconds → instant disaster
- They cut it after it’s completely cold → crumbles like crazy
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How I make it now (after way too many failures)
I don’t do any fancy technique anymore. Just this:
- Grease a steel plate or square tin with ghee. Keep it ready.
- Sieve besan twice. Keep aside.
- Melt all the ghee in a small pan and keep it on the lowest flame so it stays hot.
- In a heavy kadhai put sugar + water. Medium flame. Stir till sugar dissolves, then let it boil till one-string consistency (test between thumb and finger). Takes maybe 7–8 minutes.
- Drop flame low. Throw in all the besan at once and start stirring like mad. It bubbles a lot. Keep going 3–4 minutes till it smells nice and nutty and isn’t raw.
- Now start adding hot ghee — small ladle at a time. Stir non-stop. It foams, then settles, then gets shiny. Keep adding ghee till it’s all in.
- After 10–12 minutes of continuous stirring the mixture will start leaving the sides, look glossy, and you’ll see ghee separating at the edges a little.
- Quickly pour into the greased plate. Tap once or twice.
- Wait 10–12 minutes till it’s still warm but not hot. Cut into squares or diamonds.
- Let it cool completely. Try not to eat half of it while cutting.
That’s it.
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Tips I wish someone told me earlier
- Use a heavy pan. Thin ones burn the bottom in seconds.
- Don’t walk away even for a second after adding ghee.
- If it looks too dry → you probably cooked too long before adding ghee.
- If it never leaves the pan sides → sugar syrup wasn’t thick enough.
- If it’s super greasy on top after setting → too much ghee or flame too high at the end.
- Store in steel dabba or glass container. Stays good 10–15 days easy.
Credit by: AI generated Img
Read More Recipes: Sandesh – The Sweet That Feels Like Home
Where to eat the good stuff if you don’t want to make it
- Guru Sweets, Mysore — the OG
- Sri Krishna Sweets (any branch) — soft style king
- In Bangalore: A2B, Anand Sweets, or the tiny stalls in VV Puram food street
- In Kolkata: some Marwari sweet shops and a couple of South Indian places do decent versions
Honestly though… nothing beats the one you make at home when it finally works.
So yeah. That’s my long, messy love letter to Mysore pak. If you try making it — tell me how it went. Hard or soft? Did it set properly? Did you burn your first batch like I did? 😅
