Mysorepa (Mysore Pak) is a classic South Indian sweet made with gram flour (besan), ghee, and sugar. This iconic delicacy originated in the royal kitchens of Mysore at the historic Mysore Palace. Today, Mysorepa is one of the most loved festive sweets, especially during Diwali and special celebrations.
From the traditional hard and porous version to the famous soft melt-in-mouth style popularized by Sri Krishna Sweets, Mysorepa has beautifully evolved over time.
Origin of Mysorepa
Mysorepa traces its roots back to the royal kitchens of Mysore Palace during the reign of the Wodeyar dynasty. The sweet was first prepared by palace cooks using gram flour roasted in ghee and mixed with sugar syrup. Over time, it became one of Karnataka’s most celebrated traditional sweets.
Key Ingredients in Authentic Mysorepa
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Gram flour (besan)
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Pure ghee
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Sugar
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Water (for sugar syrup)
Though the ingredients are simple, the technique and proportions determine whether the Mysorepa turns hard and porous or soft and fudgy.
Traditional Hard Mysorepa (Classic Version)
The original version of Mysorepa is slightly hard and porous in texture.
Characteristics:
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Firm and slightly crunchy
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Visible pores and air pockets
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Strong roasted gram flour flavour
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Longer shelf life
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Requires precise sugar syrup consistency (one-string stage)
This traditional style is still popular in many homes and sweet shops across Karnataka.
Soft Mysorepa – Krishna Sweets Style
The modern, melt-in-the-mouth version became famous through Sri Krishna Sweets. Their soft Mysorepa gained nationwide popularity for its rich, buttery texture.
Characteristics:
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Ultra soft and smooth
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Melts instantly in the mouth
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Higher quantity of ghee
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Less porous, more fudge-like texture
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Slightly moist and rich
This version uses a different cooking technique with continuous addition of hot ghee, giving it a soft consistency.
Difference Between Traditional Hard and Soft Mysorepa
| Feature | Traditional Hard Mysorepa | Krishna Sweets Soft Mysorepa |
|---|---|---|
| Texture | Firm & porous | Soft & melt-in-mouth |
| Ghee Quantity | Moderate | High |
| Taste | Slightly grainy & roasted | Rich, smooth & buttery |
| Shelf Life | Longer | Slightly shorter |
| Sugar Syrup stage | One-string or slightly higher |
One-string but controlled
|
Why Mysorepa is Popular
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Made with minimal ingredients
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Rich in flavour and aroma
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Perfect festive sweet for Diwali and celebrations
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Represents authentic Karnataka cuisine
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Loved by all age groups
Summary
The difference between hard and soft Mysorepa lies mainly in:
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Sugar syrup consistency
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Quantity of ghee
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Cooking time and heat control
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Level of sugar crystallization
If you love a traditional, slightly crunchy sweet with visible pores, the classic Mysorepa is perfect. If you prefer a rich, buttery texture that melts instantly, the soft Krishna Sweets-style Mysorepa is the ultimate indulgence.
Both versions celebrate the royal culinary heritage of Mysore and remain timeless favorites in Indian sweet traditions. 💛
Conclusion
Mysorepa is more than just a sweet – it is a royal legacy from Mysore that continues to win hearts. Whether you prefer the classic hard version or the famous soft Mysorepa like Sri Krishna Sweets, both styles offer a unique taste experience.
If you love traditional Indian sweets, Mysorepa is a must-try delicacy that perfectly blends simplicity with richness. 💛
Mysorepa
Equipment
- 1 Pan
Ingredients
- 1 Cup Besan flour
- 1.5 Cups Sugar
- 1.5 to 2 Cups Ghee
Instructions
- Grease a tray generously with ghee. Keep it ready before starting, as the Mysorepa mixture must be poured immediately once it reaches the right stage.Heat a pan and add gram flour (besan). Add 2 teaspoons of ghee.Roast on low to medium flame until a nice aroma comes and the raw smell disappears.Do not brown it too much. Switch off the flame and keep aside. Proper roasting enhances flavour and prevents a raw taste in Mysorepa.In another pan, add sugar and a little water (just enough to dissolve the sugar).Heat gently until sugar dissolves.Optional (for clear syrup):If there are impurities, add 1 tablespoon of milk. The impurities will float on top — remove them using a spoon.Continue boiling on medium flame.Stir occasionally.Cook until one-string consistency is achieved. Do not go beyond it. One-string consistency: When you take a drop between your fingers and stretch, it forms a single string.This stage is very important. If gone beyond, it result in getting hard and porous Mysorepa.When the sugar syrup reaches one-string consistency, add the roasted besan slowly.Mix well to avoid lumps. Add 1 cup of ghee and stir continuously until absorbed.Now continue adding ghee in stages:Add ¼ cup ghee, mix well.The mixture will start thickening and bubbling.Once absorbed, add the remaining ¼ cup ghee.You will notice:The mixture becomes frothy. Ghee starts separating slightly.The mixture begins to leave the sides of the pan.Immediately pour the hot mixture into the greased tray.Do not spread too much — it will settle on its own.Allow it to cool down slightly.Cut into pieces while still warm.Let it cool completely before removing pieces.Keep stirring continuously on medium flame.
- You will notice:The mixture becomes frothy. Ghee starts separating slightly.The mixture begins to leave the sides of the pan.Immediately pour the hot mixture into the greased tray.Do not spread too much — it will settle on its own.Allow it to cool down slightly.Cut into pieces while still warm.Let it cool completely before removing pieces.
INSTRUCTIONS
- Grease a tray generously with ghee. Keep it ready before starting, as the Mysorepa mixture must be poured immediately once it reaches the right stage.
-
Heat a pan and add gram flour (besan). Add 2 teaspoons of ghee.
-
Roast on low to medium flame until a nice aroma comes and the raw smell disappears.
-
Do not brown it too much. Switch off the flame and keep aside. Proper roasting enhances flavour and prevents a raw taste in Mysorepa.
-
In another pan, add sugar and a little water (just enough to dissolve the sugar).
-
Heat gently until sugar dissolves.
Optional (for clear syrup):
If there are impurities, add 1 tablespoon of milk. The impurities will float on top — remove them using a spoon.
-
Continue boiling on medium flame.
-
Stir occasionally.
-
Cook until one-string consistency is achieved. Do not go beyond it.
👉 One-string consistency: When you take a drop between your fingers and stretch, it forms a single string.
This stage is very important. If gone beyond, it result in getting hard and porous Mysorepa.
-
When the sugar syrup reaches one-string consistency, add the roasted besan slowly.
-
Mix well to avoid lumps. Add 1 cup of ghee and stir continuously until absorbed.
Now continue adding ghee in stages:
-
Add ¼ cup ghee, mix well.
-
The mixture will start thickening and bubbling.
-
Once absorbed, add the remaining ¼ cup ghee.
- Keep stirring continuously on medium flame.
You will notice:
-
The mixture becomes frothy. Ghee starts separating slightly.
-
The mixture begins to leave the sides of the pan.
-
Immediately pour the hot mixture into the greased tray.
-
Do not spread too much — it will settle on its own.
-
Allow it to cool down slightly.
-
Cut into pieces while still warm.
-
Let it cool completely before removing pieces.
VERY nice.
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