Mysore Pak
The grainy, ghee-rich original — comforting and classic. Sun-cured the old-fashioned way, slow-tempered in cold-pressed sesame oil, and bottled by hand in our village kitchen. Best enjoyed with hot rice and a generous spoon of ghee.
Authentic Mysore Pak
Mysore Pak is the South's greatest argument for the power of three ingredients. Gram flour, sugar, and an almost startling amount of pure cow ghee, cooked together until the mixture turns porous, grainy, and impossibly fragrant. The original — not the dense fudge-style — should melt on contact, leave a buttery whisper on the lips, and demand a second piece immediately.
The Grainy Original
The traditional Mysore Pak we make is porous and crumbly, not the dense brick that has become common. Achieving that honeycomb texture requires beating the cooked mixture at exactly the right temperature so air pockets lock in as it sets. It is a sweet you cannot rush. Our family in Tanuku has been making it this way for four generations, and the recipe has not been written down because it lives in muscle memory.
Pure Cow Ghee, Generously
Mysore Pak is not a sweet to be shy with ghee, and we don't pretend otherwise. We use pure cow ghee — never Dalda, never vanaspati — which is what gives the burfi its distinctive aroma and clean finish. Just gram flour, sugar, and ghee. No maida, no artificial colour, no preservatives.
Festival Centrepiece, South Indian Soul
From Diwali boxes to Ugadi celebrations, wedding sweet platters to temple prasadam, Mysore Pak is the South's gift to the festival table. Its grainy melt and ghee fragrance make it instantly nostalgic, especially for those who grew up between Karnataka and coastal Andhra.
Product highlights
- Traditional grainy, porous texture
- Generous pure cow ghee
- No maida, no Dalda
- Just three real ingredients
- Tanuku, four generations
Ingredients
Gram flour, sugar, and pure cow ghee.
