Mysore Pakku


Mysore Pakku

Delectable, tempting Mysore Pakku is perfect for festivals and joyous occasions. Made from gram flour and ghee, the traditional sweet proves tempting to the last bite. Mysore Pakku simply melts in the mouth with flavors lingering for a while. Step wise illustrations are provided for preparation of this Indian sweet, basically invented in the kitchens of Mysore Palace. Care has to be taken and stir well in low flame so that the gram flour mixture doesn’t stick to bottom of vessel.
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Karnataka
Servings 4 people



  • Mix together gram flour, sugar and water smoothly.
  • Pour this into a pan and cook on a low heat.
  • Pour hot ghee into the gram flour mixture and stir continuously. Keep stirring until the mixture turns into a non-sticky paste.
  • Add baking soda and remove pan from fire, stirring continuously.
  • Grease the inside of a large bowl with ghee and pour the cooked mixture into the bowl. When it is still hot, cut into cubical pieces by drawing parallel lines on its surface.
  • Enjoy delicious Mysore Pakku and enjoy.
Tried this recipe?Let us know how it was!

Response (2)
  1. a
    abc March 24, 2004

    i tried this recipe,it didnt come out good.I think no need to add water

  2. r
    rubyshamu May 7, 2005

    actual preparation of mysore pak….ingredients r same…fry the chick peas flour in 1 spoon of ghee for few min…then inan seperate pan add sugar n water and heat up…stir it well…n when it reaches to one string consisitency(if touched and streched between index and shud stretch like a a thread)in that stage add the ghee..mix it wellfor juz 30 sec.if ghee and sugar syrup get mixed add the flour little by little(one spoon ata time) with ur left hand and stir it wihtout stopping with ur right hand to avoid lumps… starts boilng and leaves the sides of the pan….pour thiz mixture into a butter greased mould or a plate that holds thiz mixture….cut it into pieces when itz half cooled with ghee coated knife..

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