By Akshara
November 3, 2026
Mysore pak is the undisputed royal gem of South Indian mithai, famously created in the kitchens of the Mysore Palace. Prepared by roasting fine besan in a hot, bubbling syrup of sugar and hot desi ghee, this traditional sweet achieves a rich, golden texture that dissolves instantly on the tongue. Ideal for Diwali 2026 sweet platters, it embodies pure festive decadence.
1 cup fine gram flour (besan)  1 cup granulated sugar  1 cup pure desi ghee (kept hot in a separate pan)  1/2 cup water
Sift the fine besan twice through a mesh sieve to remove any lumps, then mix it thoroughly with two tablespoons of warm melted ghee until smooth and set aside.
Heat the sugar and water in a heavy-bottomed kadhai over medium flame, cooking until the syrup reaches a clear, sticky one-thread consistency.
Lower the heat, add the besan-ghee mixture into the syrup, and whisk briskly and continuously to incorporate it without forming any lumps.
Pour in the remaining hot melted ghee half a ladle at a time while stirring constantly; once the mixture turns frothy, thickens, and starts leaving the sides of the pan cleanly, quickly pour it into a greased tin, let it set for ten minutes, and slice into rectangles while still warm.