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Dessert

Mysore Pak (South Indian Chickpea Flour Fudge)

Original name: Mysore Pak

Golden-brown squares of Mysore Pak arranged on a brass plate, with a few pieces broken to show the porous, crumbly texture.
Prep
10 minutes
Cook
40 minutes
Servings
16
IndianIntermediateDessertSnackVegetarianGluten Free

About this dish

Mysore Pak is a beloved South Indian sweet that melts in your mouth with its rich, buttery, and crumbly texture. This traditional recipe from the royal kitchens of Mysore uses just three main ingredients—besan (gram flour), ghee, and sugar—but demands careful technique.

My nerdy approach breaks down the science behind the perfect texture so you can nail this iconic festive treat at home, complete with a slight sourdough tang if you're feeling adventurous.

Ingredients

UK and US measurements are both included for every recipe.

besan (gram flour)

grain

1 cup (120g)

Imperial measurement: 1 cup (4.2 oz)

ghee

fat

1 cup (240ml) plus 2 tablespoons

Imperial measurement: 1 cup plus 2 tablespoons

sugar

other

1 cup (200g)

Imperial measurement: 1 cup (7 oz)

water

liquid

1/2 cup (120ml)

Imperial measurement: 1/2 cup

cardamom powder

spice

1/2 teaspoon

Method

1

Prep the tin and besan

5 minutes

Grease a 9x9-inch square baking tin with a little ghee. Dry roast the besan in a heavy-bottomed pan over low heat for 2-3 minutes, stirring constantly, until it smells nutty. Remove from heat and set aside.

2

Make the sugar syrup

7 minutes

In the same pan, combine sugar and water. Heat over medium, stirring until the sugar dissolves. Continue to boil until the syrup reaches a one-string consistency (when a drop between your fingers forms a single thread). This takes about 5-7 minutes.

3

Combine besan and syrup

3 minutes

Reduce the heat to low. Gradually add the roasted besan to the syrup, stirring continuously to avoid lumps. Mix until smooth and well combined.

4

Add ghee in batches

20 minutes

Slowly pour in the ghee, a ladleful at a time, stirring constantly. The mixture will bubble and foam. Keep stirring until the mixture leaves the sides of the pan and starts to look glossy. This is where the texture develops.

5

Set and cool

20 minutes

Immediately pour the mixture into the greased tin. Smooth the top with a spatula. Let it set at room temperature for 15-20 minutes, then score into squares while still slightly warm.

6

Cut and serve

5 minutes

Once completely cooled, break along the scored lines. Store in an airtight container.

Equipment

  • Heavy-bottomed pan
  • Wooden spoon
  • 9x9 square baking tin
  • Spatula

Nutrition facts

360 kcal
Calories
3 g
Protein
24 g
Carbohydrates
13 g
Fat
1 g
Fiber
30 mg
Sodium

Tips

  • Use good-quality ghee, it determines the flavor and richness.
  • If.
  • If you can find aged ghee, it adds an extra nutty depth., Do not rush the ghee addition, adding it slowly ensures a smooth emulsion and the characteristic porous texture.
  • The mixture will go through stages: first frothy, then glossy, and finally it will pull away from the pan. That's your cue to pour.
  • For a sourdough twist, add a teaspoon of sourdough starter to the besan before roasting, it adds a subtle tang that balances sweetness.

Serving suggestions

  • Serve Mysore Pak as a festive treat during Diwali or as a sweet snack with chai. It pairs wonderfully with a cup of strong South Indian filter coffee.

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Anaya Iyer

Recipe by

Anaya Iyer

Specialises in Indian cuisine

Anaya Iyer (not Patel or Sharma) makes dosas so crisp they shatter like glass. She is a fermentation nerd.

Describe yourself in three words: Crispy, nerdy, sourdoh.