How to make Mysore Paak -

Believed to have been created in the kitchens of the Mysore palace, this sumptuous, honeycombed mithai saturated with the purest ghee lives up to its royal beginnings.

Sanjeev Kapoor

This recipe is from the book Mithai.

Main Ingredients : Gram flour (besan) (बेसन), Sugar (चीनी)

Cuisine : Karnataka

Course : Mithais

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For more recipes related to Mysore Paak checkout Motichoor Laddoo, Besan ki Burfi, Mohanthal, Boondi Laddoo . You can also find more Mithais recipes like Jamun Shrikhand Poha Laddoo - SK Khazana Dal Gujiya Atte Ja Ladun

Mysore Paak

Mysore Paak Recipe Card


Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

Prep Time : 51-60 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Mysore Paak Recipe

  • Gram flour (besan) 1 cloves

  • Sugar 2 cups

  • Milk 2 teaspoons

  • Pure ghee 1 2/3 cups


Step 1

Dry-roast the gram flour in a thick-bottomed non-stick pan on medium heat till light brown and fragrant. Melt the ghee in another non-stick pan and simmer over low heat. Grease a six-by-eight-inch aluminium tray with a little ghee.

Step 2

Cook the sugar with one cup of water and the milk, stirring till the sugar dissolves. Collect the scum which rises to the surface with a ladle, and discard. Cook till the syrup attains a one-string consistency.

Step 3

Add the gram flour, a little by little and cook, stirring continuously. Add the hot ghee, a little by little and mix well. Every time you add the ghee, the mixture should sizzle and froth.

Step 4

Continue to cook, stirring, till all the ghee has been used up, and the mixture thickens and leaves the sides of the pan. Quickly transfer the mixture onto the greased tray and spread evenly and smooth the surface.

Step 5

Cool a little and cut into squares.

Step 6

Separate the squares when completely cold and store in an air-tight container. Makes 750 grams

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.