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Ghee Mysore Pak

Written by on April 5, 2023


  • 1 cup besan/gram flour
  • 1 cup ghee
  • 1 cup jaggery powder/sugar
  • ¼ cup water


  • Dry roast 1 cup of besan on low flame for 5-8 minutes until it turns aromatic.
  • Sieve the roasted besan to remove any lumps.
  • Add ½ cup ghee and mix well to ensure no lumps.
  • In a large kadhai take 1 cup jaggery powder, add ¼ cup water, and heat on medium flame until the jaggery completely dissolves and reaches a one-string consistency
  • Add the besan ghee mixture and put the flame on low.
  • Stir well until the besan-ghee mixture is combined well with the jaggery syrup.
  • Add 2 tbsp of ghee and mix well until the ghee is completely absorbed.
  • Add 2 more tbsp of ghee and keep mixing.
  • Repeat until the mixture starts to separate from the pan (takes around 12-15 minutes)
  • Transfer the cooked besan mixture to a tray lined with butter paper, level up, and allow to sit for 30 minutes.
  • Once it sets well, carefully unmould the Mysore Pak and cut it into the desired size and shape.
  • Garnish it with some pumpkin seeds.

Enjoy this ghee, Mysore Pak! It can be stored for around 2 weeks by refrigerating it in an airtight container.


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