Mysore Pak Recipe (Ghee-Rich Indian Fudge) 🍬

Short Description:
Mysore Pak is a legendary Indian sweet made with gram flour, ghee, and sugar, known for its rich, melt-in-the-mouth texture and golden appearance. Originating from the royal kitchens of Mysore, this dessert is a festive favorite across South India and beyond.

📊 Recipe Details

• ⭐ Rating: 9.6/10

• 🧠 Difficulty Level: Medium

• 💰 Budget: $5 – $7 USD

• ⏱️ Cooking Time: ~30–35 minutes

• 🍽️ Category: Vegetarian

• 🔥 Meal Type: Dessert / Festive Sweet / Snack

• 👥 Serving Size: 6–8 persons (16–20 pieces)

🧪 Nutrition Facts (Per Piece)

• 🍛 Calories: ~120 kcal

• 💪 Protein: ~2g

• 🥓 Fats: ~8g

• 🍞 Carbohydrates: ~12g

🛒 Ingredients

✅ Core Ingredients:

• 1 cup besan (gram flour / chickpea flour)

• 1 cup ghee (clarified butter, melted)

• 1 cup sugar

• ½ cup water

👨‍🍳 Step-by-Step Instructions

🔥 Step 1: Prep Work

1. Sieve besan to avoid lumps.

2. Grease a tray or plate with ghee and set aside.

🍯 Step 2: Make Sugar Syrup

1. Combine sugar and water in a heavy-bottomed pan.

2. Heat on medium until it reaches one-string consistency (a sticky single thread forms between fingers).

🌾 Step 3: Add Besan

1. Lower the heat, add sieved besan slowly into the syrup.

2. Stir continuously to avoid lumps.

🧈 Step 4: Add Ghee Gradually

1. Start adding hot melted ghee in batches while stirring.

2. The mixture will bubble, thicken, and start leaving the sides of the pan (~12–15 mins).

🧊 Step 5: Pour and Set

1. Quickly pour the mixture into the greased tray and level it.

2. Let it cool for 10–15 minutes, then cut into squares or diamonds.

🍽️ Serving

• Serves: 6–8 people

• Best Served: At room temperature

• Storage: Airtight container for up to 7 days

• Perfect For: Festivals (Diwali, Dussehra), temple offerings, or as a tea-time sweet

💡 Tips

• Use hot ghee, not cold, for best texture.

• Stir continuously to prevent burning or uneven cooking.

• Use a heavy-bottomed pan for even heat distribution.

• For a softer version, add more ghee and reduce cooking time slightly.

🧾 About the Dish

🌍 Origin & History

Mysore Pak was first created in the royal kitchens of Mysore Palace by chef Kakasura Madappa for King Krishna Raja Wadiyar IV. Impressed by its texture and richness, the king named it after the city — thus, Mysore Pak was born and became a South Indian legacy.

🥄 Taste Profile

• Texture: Rich, porous, and slightly crumbly (or soft, depending on style)

• Flavor: Ghee-rich with roasted gram flour notes

• Aroma: Buttery with a hint of nutty sweetness

📍 Where Can You Use This Recipe?

• Festivals: Diwali, Navratri, Pongal

• Special Occasions: Weddings, housewarmings

• Gifting: Sweet boxes during festivals

• Temples: Often used as prasadam (religious offering)

👤 Who Should Eat It?

• Traditional sweet lovers

• Ghee and Indian dessert enthusiasts

• Great for energy boosts and festive celebrations

🙅‍♂️ Who Should Avoid It?

• Those with diabetes or on low-sugar diets

• People trying to lose weight or reduce fat intake

• Individuals with gluten sensitivity (besan is gluten-free, but cross-contamination can occur in some sources)

➕ Bonus Variations

• Soft Mysore Pak (Chennai Style): Made with more ghee and slightly undercooked for a melt-in-mouth version.

• Dry Fruit Mysore Pak: Add powdered cashews or almonds for a twist.

• Chocolate Mysore Pak: A fusion version with cocoa powder for chocolaty flavor.