Mysore Pak Recipe


  • 2 cups Ghee
  • 1 cup Besan
  • 2 cups Sugar


  1. Grease a plate evenly with ghee and set aside.
  2. Heat 1 cup of ghee, add besan, stir well and keep aside.
  3. Heat sugar on a low flame, add sufficient water and boil to make a syrup of one-string consistency. Strain syrup to remove scum.
  4. Add the besan-ghee mixture to the sugar syrup and keep stirring on low flame to remove lumps, if any.
  5. Heat the remaining cup of ghee. Gradually add the ghee to the sugar syrup mixture and keep stirring till the ghee separates and floats on top.
  6. When done, pour quickly into the greased plate and shake the plate gently to spread the mixture.
  7. Let it cool for a few minutes and cut into pieces with a sharp greased knife.

Tip: Never try to refreeze icecream which has melted completely due to reasons like electricity breakdown. The result will taste disastrous. Instead, add you favourite flavour or fruit and run in a mixie to make delicious milk shake.

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