Mysorepak is a traditionalclassic sweet that originated from the Royal kitchen of Mysore palace. This aromatic and delicious sweet is made with besan, sugar and ghee. The traditional recipe is light, crunchy, not hard, edges with crumbs, porous cube and a delicious aroma. The original one calls for oil also whereas the soft variation of is made completely with ghee. This is the one I love the most. I learnt it from my Amma. She makes it on many occasions.


Besan flour – 1 cup

Sugar – 1.5 cups

Ghee – 1. 5 to 2 cups

Ghee – 2 tsp extra

  • Grease the tray in which you ll pour the mysorepak mixture to make pieces.
  • Take a pan add besan and 2 tsp of ghee. Roast it well until it gets nice aroma. Keep it aside.

  • Then in a pan add sugar and add little water, dissolve. If there are any impurities remove it by adding a tbsp of milk.

  • Boil the sugar syrup in medium flame, stirring often until one string consistency is achieved.

  • At this stage add roasted besan flour and one cup of ghee. Stir it well until the ghee is absorbed well.

  • Then add quarter cup of ghee and mix well. The mixture will start thickening.

  • Once the ghee is absorbed add the remaining quarter of the ghee.
  • Finally it starts leaving the sides.

  • At this stage, pour the mixture on the tray and allow it to set.

  • Make pieces once it cools down.
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