This delicious Indian sweet has its origin from Mysuru city, Karnataka. This sweet dish is made using roasted Besan/ Gram flour, Sugar, and Ghee/ clarified butter that adds aroma to the sweet.

Planning & Pre-Preparation: 10 mins
Cooking time: 15 mins.


  • Besan/ Chickpeas Flour/ Gram Flour - 1 Cup
  • Sugar - 2 Cups
  • Water - 1/2 Cup
  • Ghee/Clarified Butter – 1 ½ Cup


  1. Sieve Besan/ Chickpeas Flour/ Gram Flour well to avoid lumps.
  2. In a Kadai, dry roast Besan for 3 mins on low flame. Once roasted transfer the contents to the bowl and keep aside.
  3. Start making sugar syrup by adding sugar and water to a Kadai. Keep stirring until one string consistency is achieved.
  4. Then add flour to the sugar syrup and mix quickly without forming lumps.
  5. While mixture gets thickened start adding Ghee/Clarified Butter in batches. When Ghee gets absorbed start adding the second and then the third batch of ghee.
  6. After the 3rd batch of ghee is completely absorbed, wavy pattern forms. Take a little portion of the thickened mixture and then shape it into a small ball. If it holds ball shape without sticking to your fingers then the consistency is right. If not keep stirring for few more mins.
  7. Once the wavy pattern is formed, immediately transfer it to a greased plate and let it cool before cutting it into pieces. Yummy Mysorepak is ready!!!


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