Mysore Pak / மைசூர் பாக்

A buttery gram-flour sweet that melts on the tongue

Mysore Pak is synonymous with festive celebration. Here we document a tested recipe, notes on ghee quality and vendor history.

Mysore Pak is a classic South Indian sweet made from roasted gram flour (besan), ghee and sugar. Its texture ranges from dense and crumbly to ultra-soft and melt-in-the-mouth depending on technique. The hallmark is the generous use of ghee which gives it a glossy sheen and buttery depth.

The basic technique requires controlling sugar syrup concentration: a syrup of 'one string' stage is traditional, though modern cooks sometimes use a slightly thicker syrup to make the sweet firmer. Roasting besan on low heat until the raw smell disappears but before it browns is critical to avoid a bitter taste.

Recipe: Roast 1 cup besan in 2–3 tablespoons ghee on low heat until aromatic. Prepare sugar syrup with 1.25 cups sugar and 1/2 cup water to a one-string consistency. Reduce heat, add warm ghee gradually while stirring; then fold in the roasted besan. Cook until mixture leaves the sides and pour into a greased tray. Cut when warm.

Vendor notes: The quintessential Mysore Pak is associated with Mysore city, but many Chennai sweet shops produce a characteristic 'soft' version. Ask vendors about ghee quality: traditional ghee (clarified butter) yields the best flavour.

Caveats: High ghee and sugar content make this sweet calorie-dense. Store in a cool dry place and avoid refrigeration to retain buttery texture.