Mysore Pak, explained.
Ghee-drenched, crumbly, and gold — Mysore Pak is the sweet that put Karnataka on the mithai map. Here's where it comes from, the difference between the soft and hard styles, and how to keep it fresh.
Where Mysore Pak comes from
Mysore Pak was invented in the royal kitchens of the Mysuru Palace in the early 1900s, by Kakasura Madappa — the chef to the Wadiyar king Krishnaraja Wadiyar IV. He improvised with besan, ghee, and sugar; the king loved it, and asked what it was called. Madappa named it on the spot: Mysore Pak — Mysore's sweet.
Soft vs hard Mysore Pak
Soft (ghee) Mysore Pak uses roughly equal parts ghee, besan, and sugar. The generous ghee gives it a porous, honeycomb-like texture that melts on your tongue in seconds. It's the celebration version — richer, softer, and more indulgent.
Hard Mysore Pak cuts the ghee, so it sets denser and firmer, like a chickpea fudge. It has more chew, keeps longer, and is what most people who grew up in the south think of as the classic version.
How to store it
- Keep in an airtight tin at room temperature — 10–14 days.
- Refrigerate in humid or hot weather to stop the ghee from weeping.
- Bring back to room temperature before eating so the ghee softens again.
- Never microwave — it turns oily. Warm gently on low heat if needed.
How to eat it
Mysore Pak is traditionally served at weddings, Diwali, and Sankranti in South India. Pair it with strong filter coffee — the bitterness balances the ghee. It's also the classic gift to bring to a housewarming or a puja.
Order Mysore Pak online in the USA
We make Mysore Pak in small batches in Dallas, Texas — pure desi ghee, real besan, no preservatives. Shipped cold-packed to all 50 states, twice a week.
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