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Ghee Mysore Pak Recipe -Recipe of Mysore Pak, a sweet delicacy made with chickpea flour and melted ghee. Melt in mouth Sri Krishna Sweet Style Soft Ghee Mysore Pak With perfect measurements & timings.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert / Sweet / Festival Sweet
Cuisine: Indian (South Indian)
Keyword: Mysore Pak, Ghee Mysore Pak, Soft Mysore Pak, Besan Barfi,
Author: Padma Veeranki


  • 1/2 Cup Chickpea Flour/Besan
  • 1 tbsp Milk Powder
  • 1 Cup Ghee divided
  • 1 Cup Sugar
  • 1/4 Cup Water


  • Dry roast besan on low flame for 10 to 12 minutes on low heat.
  • Roast until the besan turns aromatic. Slow roasting is the key too perfect Mysore Pak. Turn off the heat & cool down.
  • Grease a tin & place a butter paper. Set aside.
  • Sieve roasted besan to remove from any lumps. To this add 1 tbsp milk powder & mix well.
  • Now, add ½ cup ghee and mix well without any lumps.
  • Make sugar syrup. To a pan, add 1 cup sugar and add ¼ cup water.
  • Stir to dissolve sugar on medium heat.
  • Boil the sugar syrup until it reaches almost 1 string consistency (string should hold shape but break).
  • Reduce the heat, add prepared besan ghee mixture.
  • Stir well until the mixture is combined well in sugar syrup.
  • The mixture slightly thickens, now add 2 tbsp of ghee (from remaining ½ cup leftover ghee) and mix well (after around 5 minutes).
  • Mix until the ghee is completely absorbed.
  • Add more ghee (2 tbsp) in batches and keep mixing.
  • Repeat adding ghee and mix until the mixture starts to separate from the pan (takes approx. 15 minutes).
  • Turn off heat & add the last bit of ghee (1 tbsp) & mix for a minute.
  • Transfer the cooked Besan mixture to a tin lined with butter paper.
  • Flatten using a spatula and allow to rest for about one hour.
  • After an hour, unmould the mysore pak, remove the butter paper & cut into desired shape.
  • Enjoy ghee mysore pak.

Recipe Video


  • Roasting besan on low heat its the key to perfect mysore pak. There are chances for besan to burn, so continuously stirring is important & make sure the raw smell completely goes off.
  • Add ghee in batches on low heat. You can increase on decrease depending on the quality of besan. If you want to cut down the ghee by 1/4 cup (texture will not be the same as above) but please don’t reduce further as it will affect the Mysore pak texture.
  • You can also use half ghee & half oil but it won’t give the same flavour.
  • Close to one string consistency is very important for Mysore pak. As soon as you get it, add besan ghee mixture immediately.
  • Cook only on low heat after adding the besan mixture to the sugar syrup. Continuously stir, do not leave it unattended!
  • Use fresh homemade ghee for good flavour.
  • If you are doubtful if the mixture is ready to transfer, take a small portion and try to roll a ball using fingers. If you can roll a small non-sticky ball, it is ready.
  • Turn off the heat the moment the mixture stars leaving the pan with bubbles.
  • Add at least 1 tbsp ghee at the end after turning off & mix. Check Video for accuracy!
  • Unmould after about 1 hour to be on the safer side.
  • Ghee mysore pak recipe tastes great fresh but you can refigerate in an airtight container for longer shelf life.