Soft vs Crumbly Mysore Pak: Which One to Make for Guru Purnima?

Guru Purnima is a day of devotion, remembrance, and sweet gratitude. As you prepare offerings or host friends and family in honor of your guru or mentors, the question isn’t just what to make, it’s which version to choose. The legendary Mysore pak sweet, a South Indian favorite made with just ghee, besan, and sugar, has two distinct avatars -- the soft, melt-in-the-mouth variety and the crumbly, porous traditional one. Both are delicious. Both are time honored. But for a day as sacred and personal as Guru Purnima, which one fits the moment best? Let’s dive into the differences between the two styles, in terms of ingredients, texture, cooking methods, and sentiment, and help you choose the Mysore pak that aligns best with your Guru Purnima offering.

Origin of Mysore Pak

Mysore pak originated in the royal kitchens of the Mysore Palace, where it was first prepared by a chef named Kakasura Madappa for the king. That original recipe gave birth to the crumbly, porous style, which is what most people associate with “authentic” Mysore pak. Over time, with the rise of sweet shops, the dish evolved into a soft, rich version that almost feels like biting into flavored ghee. The battle between crumbly and soft Mysore pak is often one of nostalgia versus indulgence.

What differentiates them?

The ghee ratio

• Crumbly Mysore pak uses less ghee, roughly ¾ to 1 cup for 1 cup of besan. The lower fat content allows sugar syrup to crystallize slightly, leading to a more porous, brittle texture.
• Soft Mysore pak uses ghee liberally, up to 1½ to 2 cups for 1 cup of besan. The high ghee content prevents crystallization and creates a smooth, melt in the mouth finish.

The sugar syrup

• The crumbly one requires a one string consistency. The syrup is cooked slightly longer, which gives structure to the sweet as it sets.
• The soft version stops just before reaching the one string stage, so the mixture remains fluid longer, absorbing ghee smoothly.

The bite

• Crumbly Mysore pak is dry, airy, and porous. You can notice a faint snap when it breaks. It feels traditional and almost temple style.
• Soft Mysore pak is dense, moist, and rich. No bite at all, it's just smooth, more like a ghee fudge than a sweet bar.

The shelf life

• Crumbly Mysore pak lasts up to a week without refrigeration and retains its
• Soft Mysore pak is best consumed within 3 days and often needs refrigeration in warm climates.

Which version to choose when?

Choose the crumbly Mysore pak version if you are preparing prasad for a traditional puja, prefer offerings that feel sattvic and simple, you’re cooking in bulk or plan to distribute it as prasad, your guru or family associate Mysore pak with temple style sweets, or if you want a sweet with a longer shelf life. The crumbly Mysore pak feels ceremonial, like something you’d wrap in butter paper, place on a banana leaf, and offer to a deity or a saint. It honors austerity, simplicity, and the roots of the tradition.

One the other hand, choose the soft Mysore pak if you want to make a luxurious, celebratory treat, you’re preparing a plate for home celebration or guests, you love rich, decadent sweets and want a contemporary take, your family loves the signature style of commercial sweet shops, or you plan to refrigerate and eat it over a couple of days. The soft Mysore pak feels personal, like something you’d serve on a silver tray with cardamom tea after a bhajan session. It reflects abundance, warmth, and pampering for those you love.

Now, here’s a quick comparison of the ingredients and method for each.

For the crumbly Mysore pak, you need:

• 1 cup besan
• ¾ to 1 cup ghee
• 1 cup sugar
• ½ cup water

Method:

• Cook the sugar to one string consistency.
• Slowly add the sieved besan, then hot ghee in batches.
• Stir until the mixture froths and leaves the pan.
• Set quickly and cut into pieces.

For the soft Mysore pak, ingredients needed are:

• 1 cup besan
• 1½ to 2 cups ghee
• 1 cup sugar
• ¼ to ⅓ cup water

Method:

• Cook the sugar until it has dissolved but is not stringy.
• Add the besan, then lots of hot ghee in portions while stirring vigorously.
• As it thickens but before it froths, transfer to a tray and let it set.