Mysore Pak Recipe with A2 Ghee (Karnataka Classic)
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By the Faimly Farm Team · Prep 10 min · Cook 25 min · Makes about 20 pieces · A Karnataka classic
Mysore Pak is the legendary ghee sweet of Karnataka — born in the kitchens of the Mysore palace, made of gram flour (besan), sugar, and a remarkable amount of pure ghee. Rich, melt-in-the-mouth, and unapologetically ghee-laden, it is one of South India's most famous mithai. Here is how to make it at home.
Ingredients
- 1 cup gram flour (besan), sifted
- 1.5 cups sugar
- 1.25 cups A2 ghee (yes, generously)
- 1/2 cup water
- A few drops of cardamom (optional)
Method
1. Prepare: grease a tray and keep it ready. Keep the ghee warm and melted so it pours easily.
2. Roast the besan: lightly dry-roast the sifted besan until aromatic, then keep aside. Some cooks mix a little warm ghee into the besan to make it lump-free.
3. Make the sugar syrup: heat sugar and water to a one-string consistency.
4. Combine: add the besan to the syrup gradually, stirring continuously to avoid lumps.
5. Add ghee slowly: begin adding the warm ghee a ladle at a time, stirring constantly. The mixture will absorb the ghee and turn frothy and porous — this is the signature of Mysore Pak.
6. Set and cut: when the mixture leaves the sides and turns aerated, pour into the greased tray. Cool slightly, then cut into squares while still warm.
Why Ghee Is the Star Here
Mysore Pak is, more than almost any other sweet, defined by ghee. The generous ghee is what creates its porous, melt-in-the-mouth texture and its rich aroma. This is one recipe where pure A2 ghee is not optional — it is the soul of the dish.
The Faimly Farm Tip
Since ghee is the star, use the purest you can. Our A2 ghee is made from indigenous-cow milk by the traditional bilona method, in small lab-tested batches under our FSSAI licence. Explore our Desi Danedar A2 Cow Ghee or the full A2 Ghee collection.
Frequently Asked Questions
What is Mysore Pak?
Mysore Pak is a famous Karnataka sweet made of gram flour (besan), sugar, and generous ghee, known for its rich, melt-in-the-mouth, porous texture. It originated in the Mysore palace kitchens.
Why does Mysore Pak need so much ghee?
The generous ghee creates its signature porous, melt-in-the-mouth texture and rich aroma. Ghee is essential to the sweet.
Which ghee is best for Mysore Pak?
Pure A2 cow ghee, ideally bilona-made, gives the best flavour and texture.
Why did my Mysore Pak turn hard?
Usually the syrup was cooked too far or the mixture overcooked. Aim for one-string syrup and pour while still soft and aerated.
How do I get the porous texture?
Adding warm ghee gradually while stirring constantly aerates the mixture, creating the characteristic porous, soft Mysore Pak.
Conclusion
Mysore Pak is a celebration of ghee in its purest sweet form — besan, sugar, and generous A2 ghee transformed into melt-in-the-mouth squares. It takes a steady hand and good ghee, but the reward is one of India's most beloved mithai, made in your own kitchen.
Make royal Mysore Pak. Explore our A2 Ghee collection, try Desi Danedar A2 Cow Ghee, and see our complete guide to cooking with A2 ghee. New customers can use code FIRST10 for 10% off their first order.
Faimly Farm: indigenous A2 milk, traditional bilona batches, lab-tested purity under our FSSAI licence. Learn more about Faimly Farm or contact us.
