Ever wished you could make a traditional Diwali sweet that’s dang-easy, super satisfying, and impresses everyone?
This Ghee Mysore Pak—that legendary melt-in-your-mouth treat from Mysuru—is exactly that. With just chickpea flour, ghee, sugar, and water (no fancy extras), you’ll get a golden, fudgy sweet that disappears faster than firecrackers on Diwali night.
Why You’ll Love Homemade Mysore Pak
- Three-Ingredient Magic: Just gram flour, ghee, sugar (and a splash of water) create that signature soft texture.
- Beginner-Friendly: No tempering techniques or complex steps—if you can stir gently and watch a pan, you’ve got this.
- Festive Flavor: The nutty aroma of ghee-roasted flour and caramelized sugar hits that nostalgic Diwali note.
- Customizable Sweetness: Control how sweet or dense you like it—no packaged mixes or hidden surprises.
Ingredient Overview (No Numbers, Just Good Stuff)
- Gram (Chickpea) Flour: The heart of Mysore Pak—roasted until all raw aroma is gone.
- Ghee: The richer, the better—its nutty notes make the sweet melt on your tongue.
- Sugar: Dissolves into a glossy syrup that binds everything and adds that classic caramel kiss.
- Water: Just enough to transform sugar into syrup; no extra fuss.
🌿 Vegan Swap: Replace dairy ghee with vegan ghee or refined coconut oil 1:1—texture and taste stay just as rich. If using coconut oil, pick a refined version
How It All Comes Together: Step-by-Step
- Roast the Flour:
Heat a clean pan on medium flame. Add the gram flour and gently toss or stir until the flour turns a warm golden hue and releases a toasty aroma. This removes any raw edge and builds that layered nutty flavor. Once it’s fragrant and slightly darker, remove it from heat and sift if you spot any lumps. - Mix Flour & Ghee:
In a large bowl, let melted ghee cool just enough so it’s still pourable but not scalding hot. Add it to the roasted flour in two portions—stirring after each batch so the flour becomes smooth, moist, and lump-free. Aim for a soft, spreadable dough. - Grease Your Pan:
Generously apply ghee to all sides of a flat-square or round tin so the Mysore Pak releases easily once it’s set. This also helps create those ideal ghee-rimmed edges that everyone fights over. - Make the Sugar Syrup:
In a wide pan, pour in some water and add sugar. Heat slowly, stirring until the sugar entirely dissolves into a clear, glossy syrup. Watch it carefully—when tiny bubbles start forming on the edges and the syrup just begins to thicken (not fully caramelized), it’s ready. - Combine Syrup & Flour Mixture:
Reduce the flame to low. Add your flour-ghee dough to the hot sugar syrup in bits—stir gently so the relationship between the two remains harmonious (no splatters). Once combined, slowly drizzle in more ghee, stirring continuously. This helps the mixture come together into a thick, fudgy mass. - Cook to a Thick Mass:
Continue stirring on low heat. You’ll notice the mixture pulling away from the sides of the pan and thickening—that’s your cue. Cook just long enough so the Mysore Pak mixture becomes a solid, slightly glossy mass that challenges you to keep stirring but rewards you with that perfect consistency. - Transfer & Set:
Immediately scrape the hot mixture into your ghee-greased tin. Use a spatula or the back of a spoon to spread it evenly and press it down. Brush a final layer of ghee on the surface so the top remains moist. Let it cool at room temperature for a couple of hours—no fridge required. - Slice & Serve:
Once fully set, run a sharp knife around the edges to loosen and flip it out. Cut into diamond or square shapes—whatever screams “Diwali party!” Arrange on a platter and watch them disappear.
🌿 Pro Tip: Use freshly roasted chickpea flour from your local mill or roast it yourself until it smells warm and toasty—this is the secret to a perfect, nutty base.
What Goes Along
- Masala Chai or Cardamom Tea: The perfect sip to balance sweetness.
- Savory Namkeens: A tiny bowl of spiced sev or roasted peanuts counters the sugar rush.
- Fresh Fruit: Sliced oranges or pomegranate awaken your palate in between bites.
Serving & Storage Tips
- Serve at Room Temperature: Mysore Pak’s texture is best when it’s neither too warm nor stone-cold—just that soft-fudgy middle.
- Store Airtight: Keep pieces in an airtight container in a cool, dry place. They last up to a week without losing softness.
- Avoid Humidity: If the weather is humid, line the box with parchment and keep them in a slightly air-conditioned room—too much moisture can make them sticky.
Ghee Mysore Pak
Description
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.
Ingredients
Instructions
Prep Work
-
Roast gram flour
Roast the gram flour on medium heat for 10 mins until it smells nutty and the raw aroma is gone.
-
Sieve roasted flour
Sieve the freshly roasted gram flour into a bowl to remove any lumps.
-
Grease the tin
Apply ghee to all sides of the baking tin so the Mysore Pak doesn’t stick later.
Method
-
Heat ghee
Heat half of the ghee in a heavy-bottomed pan until it melts and becomes fragrant.
-
Mix flour and ghee
Transfer half of the melted ghee to the sieved gram flour. Stir continuously until the flour forms a smooth, lump-free paste.
-
Dissolve sugar
In a separate pot, combine water and sugar. Heat gently, stirring until the sugar fully dissolves into a clear syrup. -
Combine flour mixture
Pour the flour-ghee paste into the sugar syrup. Stir briskly to ensure there are no clumps and the mixture becomes smooth.
-
Add remaining ghee
Slowly add the rest of the melted ghee into the pan, stirring nonstop so the mixture stays even and silky. -
Cook till thick
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.
-
Transfer to greased tin
Immediately pour the hot, thick mixture into the greased tin. -
Spread evenly
Use a spatula to spread the mixture evenly into the corners and smooth the top surface. -
Apply ghee on top
Lightly brush or drizzle a bit of ghee over the top surface so it shines and doesn’t stick to the knife later when cutting. -
Set and cut
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.
Equipment
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Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 8g40%
- Cholesterol 20mg7%
- Sodium 10mg1%
- Total Carbohydrate 15g5%
- Sugars 12g
- Protein 3g6%
- Calcium 20 mg
- Iron 0.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.