Diwali Special - Mysore Pak with Jaggery & Ghee

Diwali Special - Mysore Pak with Jaggery & Ghee

Making sweets at home during Diwali is not just to fill bottles and jars with choicest delicacies. The time leading up to the festival is also spent in bonding; shared laughter, local gossip, exchanging confidences and of course testing recipes. It is indeed a celebration of togetherness, a joyous collective mind-space of people and positivity in our homes leaving no time to brood in loneliness. This is the essence of our Indian festivals - to share and care.

A mysore pak is a sweet that is made with ghee, gram flour (besan) and sugar. Lately there are aromatics like saffron and additions like nuts and raisins but this traditional sweet from Karnataka is hard to resist.

This quick recipe for a mysore pak is from the book called “Lessons from my mother’s kitchen” by Ranjini Rao. It is in memory of time spent with her late mother and we made it just to showcase it here. The sugar was substituted with jaggery which accounts for the dark colour. Do give this recipe a try.

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Mysore Pak with Jaggery & Ghee


Water - 1/2 Cup

Jaggery - 1 & 1/2 Cups

Desi ghee - 1 & 1/2Cups

Gram flour - 1 Cup sifted

Deep bottom pan

Shallow plate or tray 


Grease the plate or tray with a little ghee and set aside.

Set the vessel on the stove over low heat.

Add the jaggery and water and keep stirring as it melts. Keep stirring so that it does not catch at the bottom of the pan

After it starts boiling fully , allow it to boil for another 5 minutes

Add the ghee and mix it in well.

Add the gram flour slowly, a little at a time and keep stirring to avoid clumping.

Stir it in and keep mixing until the mixture starts to thicken and leave the sides of the pan.

Do not allow it to thicken too much or it will turn hard like toffee.

Turn off the fire and spoon the mixture onto the greased tray/plate.

Let it cool thoroughly before cutting into rectangles or shape of choice.

Store in an airtight tin for up to a week.

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