Mysore pak
In its own language: ಮೈಸೂರು ಪಾಕ್
A dense, golden sweet made from gram flour, sugar, and ghee
Mysore pak is a rich Indian sweet from Karnataka, made by combining gram flour, sugar, and ghee. Known for its soft, slightly crumbly texture, it is a favorite at weddings and festivals across southern India. The sweet is also enjoyed in Bangladesh and Pakistan, sometimes under different names.
- Created in Mysore Palace kitchens in the early 1900s
- Made from gram flour, sugar, and ghee
- Texture ranges from soft to slightly crumbly
- Popular at weddings and festivals in southern India
- Known as Monsur or Monsuri Mithai in Bangladesh
What is Mysore pak?
Mysore pak is a sweet treat with a golden color and a texture that falls between fudge and a dense cookie. It is made from gram flour (a flour ground from chickpeas), sugar, and plenty of ghee, which is a type of clarified butter. Sometimes cardamom is added for aroma. The sweet is cut into cubes or rectangles and is known for its rich, buttery taste and a texture that can be either soft and melt-in-the-mouth or slightly crumbly, depending on the method used.
Where does Mysore pak come from?
This sweet has its roots in the city of Mysore, in the southern Indian state of Karnataka. It was first created in the Mysore Palace kitchens during the early 1900s, when the local king was known for his interest in food and elaborate feasts. The name comes from the city itself, with 'pak' referring to the cooking process. In Bangladesh, a similar sweet called Monsuri Mithai is linked to a different story, but both versions share the same main ingredients and are considered variations of the same confection.
How is Mysore pak made?
To prepare Mysore pak, sugar is first boiled into a syrup of a specific thickness. Roasted gram flour is then added gradually, followed by hot ghee poured in stages. The mixture is stirred constantly to avoid lumps and to ensure a smooth consistency. Once the mixture thickens and starts to pull away from the sides of the pan, it is poured onto a greased tray and left to set before being sliced. Some versions use a mix of ghee and oil, which changes the texture from dense to more porous.
How and when is Mysore pak eaten?
Mysore pak is enjoyed as a snack or dessert, especially during celebrations such as weddings and religious festivals in southern India. It is often served alongside other traditional sweets and is a popular gift during festive seasons. The sweet is also eaten on ordinary days as a treat with tea or after meals. In Bangladesh and Pakistan, similar sweets are enjoyed in much the same way.
Kinds of Mysore pak
While the classic Mysore pak uses only ghee, sugar, and gram flour, some modern recipes add oil or baking soda to adjust the texture. Cardamom is sometimes included for extra flavor. In Bangladesh, the sweet is known as Monsuri Mithai and may be made with oil instead of ghee. The texture can range from soft and rich to more crumbly and porous, depending on the proportions and method.
What Mysore pak means
Mysore pak is closely tied to celebrations and special occasions in Karnataka and southern India. It is a common sight at weddings and is often prepared for festivals. The sweet is also seen as a symbol of the region’s culinary heritage. In Bangladesh, the sweet has its own local story and is part of the festive food culture there as well.
Questions people ask about Mysore pak
What is Mysore pak made of?
Mysore pak is made from gram flour, sugar, and ghee, with cardamom sometimes added for flavor.
Where did Mysore pak originate?
It was first made in Mysore, Karnataka, India, in the kitchens of the Mysore Palace during the early 20th century.
What does Mysore pak taste like?
It has a rich, buttery flavor with a texture that can be soft and melt-in-the-mouth or slightly crumbly, depending on how it is prepared.
When is Mysore pak usually eaten?
It is commonly served during weddings, festivals, and other celebrations, but is also enjoyed as an everyday sweet or snack.
Is Mysore pak vegetarian?
Yes, Mysore pak is vegetarian, as it contains no meat, fish, or eggs.
Good reading and sources
The facts on this page come from the Wikipedia article "Mysore pak", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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