Mysorepauk is said to have originated from the Mysore Maharaja Palace. The King's chief cook invented this sweet by cooking gram flour, sugar and ghee and the King liked it instantly and ordered the cook to put up a stall outside the palace for his people as they can enjoy the same. This is the original story. Source wiki.

Now over to my story .

.....I shifted with my family from Hyderabad to Coimbatore in late 80's . I have tasted the famous Sri Krishna Sweets Mysorepauk umpteen times since then. SKS is a chain of sweet shops founded by Thiru N.K. Mahadeva Iyer and presently managed by his Sons. There should be more than 30 large and small outlets in Coimbatore and they have branches in other cities and countries as well.  Here is a link to their official website

The specialty of SKS is that they are ever ready to supply this sweet from their counters even before they shut down business for the day. I can vouch that this is the most wanted and most liked sweet in Coimbatore. My love for this sweet never ceases because every mouthful  gives the sweetest experience than the previous. So, that gives you the reason why i learnt how to prepare this delicacy so that I can have it and treat my loved ones whenever I want to. As usual my MIL was my Guru and this the first sweet and recipe that I learnt from her. This golden yellow fudge gives you the true melt in mouth experience.

  • 100 gm Gram Flour............ 100 gms
  • 250 gms Ghee.....................  250gms
  • 200 gms Sugar....................  200 gms
  • Water- just sufficient to submerge the sugar
  • Grease a tray or  stainless steel plate with 1 tsp of ghee and keep aside.
  • In a non stick vessel melt and heat 100 gms of ghee. Add the gram flour to the heated ghee and cook for 3 to 5 minutes till the raw flavour leaves and it becomes a thick paste. Remove from flame and keep aside.
  • Take the measured sugar in a thick bottomed Kadai or vessel and flatten it with a laddle. Pour just little quantity of water to submerge the sugar and heat till you reach the single string consistency. 
  • Now transfer the cooked besan and ghee mixture to the sugar syrup and mix well. Continue to cook by stirring it with the laddle and pour the remaining 150 gms of ghee little by little. The mixture continues to thicken and boils by giving out  big bubbles from the center and froths around the corners. 
  • Continue to cook until the mixture does not stick to the vessel anymore. Once it reaches this stage, remove from flame and pour the contents to the greased tray/ plate and cool it completely. You can see that the frothing mixture spreads itself smooth and even and also tends to solidify as it drops. The remaining little that sticks to the laddle can be rolled into a smooth ball as it cools. If you get this right, then your endevour was successful. Slice it with a pizza cutter even when it is warm AND EAT TO YOUR HEART'S CONTENT.
  • There are many versions of Mysorepauk recipes. The above method will give you soft cakes . This is my MIL's version. My husband and FIL also like MP prepared this way. There is a different version  that is browned in the center and yellowed around the corners. I will try and upload the recipe later. 

  • You can add a pinch of cardamom powder and Red food colour if you feel like.
  • Always cook in medium flame. If the flame is too high the mixture will get charred.


  1. Tried it Sowmi, just like in the shop, melting in the mouth, thanks and this procedure I never came across, superb!


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