Jaggery Mysore pak recipe - Mysore Pak with Jaggery - Sweets recipe - Diwali, Deepavali recipes - Festival recipes

Mysore Pak, especially homemade Mysore Pak, is must for Diwali. This is the only sweet that my first son likes. I have posted normal mysore pak on my website. At home we do it with roasted gram. I have recently tasted karupatti Mysore Pak and wanted to try it at home. I was sure that I would end up eating most of it as my sons and husband are not a big fan of karupatti or jaggery base. So I was hesitating to try it out at home. But for this festive season, I decided to give it a try. As expected, I ended up having it more than my family. Are you worried about the calories in this festive season or are you looking for some appetizing food?


Besan / bengal gram flour - 1 cup
Ghee - 1.25 cup + 1/2 teaspoon (for greasing tray)
Jaggery - 3/4 to 1 cup (Adjust to your sweetness)
water - 1/2 cup


Take one teaspoon of ghee and grease the tray. Keep it aside. Heat one teaspoon of Ghee (from 1.25 cup) and roast flour till nice aroma released. Let it cool down.
Take 1/2 of remaining 1.25 cup of ghee and mix it with cooled down flour without any lumps. Keep it aside. Heat Jaggery with 1/2 cup water. If you have impurities, then strain it. For me, though, the jaggery was clean so I have used it as it is. 

Continue to boil till it becomes a string consistency. Add besan flour mixture. From now onwards you have to stir continuously. 

Add ghee at a regular interval until it is fully absorbed. When it cannot be absorbed, it is ready to take it out
Pour it to greased tray. While it is still warm, cut with a greased knife. Once completely cool down remove it from the tray and store it in an airtight container.