Mysore Pak Sweet – History, Recipe, Calories, and Homemade

  Mysore Pak Sweet – History, Recipe, Calories, and Homemade



Indian sweets hold a special place in festivals, family gatherings, and celebrations. Among the countless delicacies, one sweet that has stood the test of time and still melts hearts is Mysore Pak. Known for its golden color, irresistible aroma of ghee, and a melt-in-the-mouth texture, this sweet has a legendary status in South India. Whether you enjoy the soft version served by popular sweet shops or the traditional crumbly one prepared at home, Mysore Pak never fails to impress.

In this comprehensive guide, we’ll dive deep into the origins of Mysore Pak, its variations, ingredients, step-by-step recipe, nutritional facts, and even its modern twists like rose Mysore Pak and sugar-free Mysore Pak. If you’re looking for a complete blogging content piece about Mysore Pak sweet, you’re in the right place.

What is Mysore Pak?

Mysore Pak is a traditional Indian sweet made from ghee (clarified butter), sugar, and gram flour (besan). It has its roots in the royal kitchens of Mysore, Karnataka. Unlike many sweets that use milk or condensed milk, Mysore Pak is unique because of its heavy reliance on ghee, which gives it an unmatched richness.

There are two main types of Mysore Pak:

  1. Traditional Crumbly Version – This is the authentic one, slightly porous and firm, created in the royal kitchens.
  2. Soft Melt-in-Mouth Version – Popularized by sweet shops like Sri Krishna Sweets and Rose Sweets, this version is softer, silkier, and sweeter.

History of Mysore Pak

The story of Mysore Pak dates back to the reign of Krishnaraja Wadiyar IV in the 19th century. The royal cook, Kakasura Madappa, was asked to prepare a unique sweet for the king. With limited ingredients at hand – gram flour, sugar, and ghee – he created a golden brown sweet that instantly won the king’s heart.

When asked what it was, Madappa called it “Mysore Pak”, with Pak referring to sugar syrup in Kannada. Soon, Mysore Pak became a royal delicacy and spread across households in Karnataka and Tamil Nadu. Today, it’s one of the most iconic sweets of South India and a must-have during Diwali, weddings, and festivals.

Ingredients of Mysore Pak

The beauty of Mysore Pak lies in its simplicity. You need only a handful of ingredients, but the technique is what makes or breaks the sweet.

  • Gram Flour (Besan) – The main ingredient that forms the base.
  • Ghee (Clarified Butter) – Adds richness, softness, and aroma.
  • Sugar – Provides sweetness and binding when combined with water.
  • Water – Used to prepare sugar syrup.

Optional ingredients used in modern versions:

  • Milk – For a softer, richer taste.
  • Rose Essence or Cardamom Powder – For flavor.
  • Dry Fruits – To garnish or enhance texture.

Mysore Pak Calories and Nutrition



Mysore Pak is delicious but calorie-dense because of the ghee and sugar. Here’s a quick breakdown:

  • Calories (per piece, approx. 20g): 150 – 180 kcal
  • Carbohydrates: 15 – 18g
  • Fats: 9 – 11g
  • Protein: 2 – 3g

It is not a low-calorie sweet, but it provides instant energy, making it a favorite during festivals. If you’re health-conscious, you can enjoy it in moderation or try sugar-free Mysore Pak variations.

How to Make Mysore Pak at Home

Making Mysore Pak at home requires patience and technique. Let’s look at a step-by-step traditional Mysore Pak recipe.

Ingredients:

  • 1 cup gram flour (besan)
  • 2 cups sugar
  • 1 cup water
  • 1 cup ghee + ½ cup oil (or 1.5 cups ghee for richer taste)

Step-by-Step Preparation:

  1. Roast the Gram Flour – Lightly roast the besan in a pan until aromatic. This prevents lumps and enhances flavor.
  2. Make Sugar Syrup – In another pan, add sugar and water. Heat until you get a one-string consistency. This is the most crucial step.
  3. Add Gram Flour – Slowly add sifted roasted gram flour into the syrup, stirring continuously to avoid lumps.
  4. Pour in Ghee – Heat ghee and slowly pour into the mixture, little by little. Keep stirring continuously.
  5. Cook Until Frothy – The mixture will start leaving the sides of the pan and become frothy.
  6. Set the Sweet – Pour it onto a greased tray, flatten evenly, and let it cool for 15–20 minutes.
  7. Cut into Pieces – Slice into squares or diamond shapes while warm.

You now have the authentic crumbly Mysore Pak ready!

Soft Mysore Pak Recipe (Sri Krishna Sweets Style)

If you love the melt-in-the-mouth soft Mysore Pak, here’s the method:

Ingredients:

  • 1 cup gram flour
  • 3 cups sugar
  • 1½ cups ghee
  • ½ cup milk

Method:

  1. Roast gram flour lightly.
  2. Prepare sugar syrup with one-string consistency.
  3. Add milk and flour slowly.
  4. Pour ghee in intervals while stirring.
  5. Cook until the mixture thickens and looks glossy.
  6. Pour into a greased tray and allow it to set.

This style is softer, creamier, and sweeter – the kind served in Sri Krishna Sweets and Rose Company Sweets.

Variations of Mysore Pak



  1. Milk Mysore Pak – Made with milk along with besan for a richer taste.
  2. Rose Mysore Pak – Infused with rose essence or decorated with dried rose petals. A modern favorite in sweet shops.
  3. Sugar-Free Mysore Pak – Made using artificial sweeteners or jaggery for diabetic-friendly versions.
  4. Dry Fruit Mysore Pak – Topped with cashews, almonds, or pistachios.
  5. Coconut Mysore Pak – A twist with coconut flavor for a different texture.

Famous Sweet Shops for Mysore Pak

While homemade Mysore Pak has its charm, some sweet shops are world-famous for their versions:

  • Sri Krishna Sweets (Tamil Nadu) – Famous for the soft Mysurpa.
  • Guru Sweets (Mysore) – Known for traditional crumbly Mysore Pak.
  • Rose Sweets – Popular for Rose Mysore Pak.
  • Authentic Local Shops in Mysore – Still serve the original royal recipe.

Mysore Pak in Different Languages

  • In Telugu – మైసూరు పాక్ (Mysore Pakku)
  • In Kannada – ಮೈಸೂರು ಪಾಕ್
  • In Tamil – மைசூர் பாக் / மைசூர்பா
  • In Hindi – मैसूर पाक

This shows its cultural significance across South India.

Tips to Make Perfect Mysore Pak

  1. Right Sugar Syrup – One-string consistency is key.
  2. Hot Ghee – Always add hot ghee slowly to get the porous texture.
  3. Constant Stirring – Prevents lumps and ensures smoothness.
  4. Do Not Overcook – Otherwise, Mysore Pak will turn hard.
  5. Use Fresh Ghee – For the best flavor and aroma.

Healthier Alternatives

  • Replace sugar with jaggery or palm sugar.
  • Use less ghee and more oil, though it reduces richness.
  • Try sugar-free substitutes like stevia.

Why is Mysore Pak Loved So Much?

  • Festive Symbol – No Diwali in South India is complete without Mysore Pak.
  • Royal Heritage – A sweet born in palaces.
  • Versatility – Available in hard, soft, and flavored forms.
  • Melt-in-Mouth Texture – A unique experience compared to other sweets.

Mysore Pak FAQs

1. Is Mysore Pak the same as Mysurpa?
Yes, Mysurpa is just another name, often used for the soft version.

2. Why is my Mysore Pak hard?
It means the sugar syrup was overcooked or ghee wasn’t added correctly.

3. Can I make Mysore Pak without ghee?
You can reduce ghee, but without ghee it won’t be authentic Mysore Pak.

4. Which version is healthier?
Milk or jaggery versions are slightly healthier, but it’s still a rich sweet.

5. How to store Mysore Pak?
Keep in an airtight container. Traditional Mysore Pak lasts up to 2 weeks, while soft versions last 4–5 days.

Conclusion

Mysore Pak is more than just a sweet – it’s a symbol of tradition, heritage, and celebration. From the royal kitchens of Mysore to modern sweet shops like Sri Krishna Sweets, this delicacy has evolved into various forms but never lost its charm.

Whether you enjoy the crumbly version with its porous texture or the soft melt-in-the-mouth Mysurpa, making Mysore Pak at home can be deeply satisfying. With just gram flour, sugar, and ghee, you can recreate this timeless sweet that continues to be a star during festivals.

So the next time you crave something indulgent, try making Mysore Pak at home and experience a piece of history in every bite!

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