By Aditi Saraswat
October 19, 2026
Dussehra festivities feel incomplete without making a plate of Mysore Pak at home. Prepared with gram flour (besan), ghee and sugar, Mysore Pak is loved for its decadent taste and melt-in-the-mouth texture. The secret to getting the porous texture is adding warm ghee slowly and stirring patiently.
1 cup gram flour (besan) 1 cup sugar 1 cup ghee ½ cup water 1 tbsp ghee, extra for greasing the tray
Sieve the gram flour in a bowl to remove lumps. This will make the blend smoother and give the Mysore pak an even texture all over.
In a pan, heat the ghee over a low flame, and in another pan, melt sugar in water and bring it to a gentle boil to make sugar syrup.
To the prepared sugar syrup, add the gram flour slowly and mix constantly. Keep the flame low so that there are no lumps, and you get a nutty smell.
Pour in the warm ghee in small batches, mixing constantly. The mixture will soak the ghee before turning frothy and starting to leave the sides.
Transfer the prepared mixture into a greased tray once it turns thick and appears porous. Level it gently, cut it into neat squares while still warm, and let it cool down before serving.