Which sweet from Mysore is made mainly with gram flour, ghee, and sugar?

Mysore pak is the sweet from Mysore made mainly with gram flour, ghee, and sugar.

The confection originated in the royal kitchens of the Kingdom of Mysore, now in Karnataka. According to the traditional account, palace chef Kakasura Madappa created it during the reign of Maharaja Krishna Raja Wadiyar IV in the early 20th century. The name combines Mysore with pak, related to paka, the sugar syrup used in its preparation.

Its texture depends on technique. Roasted gram flour is gradually combined with hot ghee and sugar syrup, then cooked until the mixture leaves the pan before being set and cut into pieces. The result may be soft and porous, dense and fudgy, or firmer with a slightly crisp bite. Cardamom is sometimes added, while modern versions may include oil alongside ghee.

Mysore pak is often confused with other besan-based sweets, especially soan papdi. Soan papdi is flaky and pulled into fine strands, whereas Mysore pak is a compact, rich block. The sweet is strongly associated with Karnataka celebrations, weddings, festivals, and the famous Guru Sweets tradition in Mysuru.