Soft, melt-in-the-mouth Carrot Mysore Pak made with fresh carrot puree, roasted besan, sugar, and ghee. Deepavali always fills my kitchen with the golden aroma of ghee and sweets bubbling on the stove. This year, I decided to give the classic Mysore Pak a gentle twist — a touch of carrot! 🥕 I love carrots for their subtle sweetness and color, and I love soft, ghee-laden Mysore Pak that melts the moment you bite in. So I blended the two together and created this festive version that’s rich, fragrant, and bright like the season itself. Each piece carries that nostalgic taste of Mysore Pak but with the freshness of carrots, making it a little modern and a lot homemade.
Wishing everyone a very Happy Deepavali filled with warmth, light, and the comforting aroma of ghee sweets from your own kitchen.
A Bite of History – Ghee Carrot Mysore Pak
Mysore Pak traces its royal roots back to the kitchens of the Mysore Palace, where it was first created during the reign of King Krishna Raja Wadiyar IV. The story goes that the royal chef, Kakasura Madappa, accidentally invented it while experimenting with ghee, sugar, and gram flour — and the result was so divine that it was instantly declared a palace favorite. Over time, this humble trio of ingredients became a symbol of South Indian festivals and celebrations.
My version — Carrot Mysore Pak — is a gentle nod to that royal heritage, with a modern festive touch. The addition of carrot not only lends a natural hue but also softens the texture, giving it that perfect melt-in-the-mouth feel that we all crave during Deepavali.
Jump to RecipeIngredient Roles in Ghee Carrot Mysore Pak
| Ingredient | Role in Recipe |
|---|---|
| Gram flour (besan) | Forms the base of the Mysore Pak and gives that nutty flavor when roasted in ghee. |
| Carrot puree | Adds natural sweetness, color, and a soft, moist texture. |
| Sugar | Sweetens and creates the syrup that binds all ingredients together. |
| Ghee | The soul of Mysore Pak — gives it that melt-in-mouth texture and rich aroma. |
| Water | Helps dissolve sugar and achieve the perfect one-string consistency. |
| Milk (optional) | Enhances color and softness in the final texture. |
| Cardamom powder | Adds a gentle fragrance and traditional flavor. |
| Roasted cashews (optional) | Used for garnish and a light crunch in contrast to the soft pak. |
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Carrot Mysore Pak, How to make Ghee Carrot Mysore Pak
4
servings15
minutes30
minutesSoft, melt-in-the-mouth Carrot Mysore Pak made with fresh carrot puree, roasted besan, sugar, and ghee. A festive twist to the traditional Mysore Pak that’s rich, aromatic, and naturally hued — perfect for Deepavali celebrations.
Ingredients to Carrot Mysore Pak
1 cup, 1 Gram flour (besan)
¾ cup, ¾ Ghee (clarified butter)
½ cup, ½ Chopped carrot (yields about ½ cup puree)
¾ cup, ¾ Sugar
¼ cup, ¼ Water
1 tablespoon, 1 Ghee (extra, for greasing the tray)
Directions to make Carrot Mysore Pak
- Prepare carrot puree
Wash, peel, and slice carrots.
Add to a blender with a little water and grind into a smooth puree.
Set aside. - Roast the besan
Heat 2 tbsp ghee in a pan.
Add gram flour (besan) and roast on low flame until it turns aromatic and slightly golden.
Sieve once to remove lumps.
Mix the roasted flour with a few spoons of melted ghee to make a smooth paste. Keep aside. - Make sugar syrup with carrot puree
In a heavy-bottomed pan, add sugar and water.
Once the sugar dissolves, add the carrot puree.
Stir continuously and cook on medium flame until the syrup turns glossy.
Check for one-string consistency by touching a drop between your fingers — it should form a thin, unbroken thread. - Add the besan mixture
Reduce flame to low and add the roasted besan-ghee mixture gradually to the syrup, stirring continuously to avoid lumps.
Mix until smooth. - Add remaining ghee
Slowly pour the remaining melted ghee, a spoon at a time.
Keep stirring until the mixture thickens and leaves the sides of the pan.
You’ll notice the ghee starts to separate slightly and the mixture turns silky. - Set the Mysore Pak
Grease a tray with ghee.
Immediately pour the mixture into the tray and flatten the top with a spatula.
Let it rest for 10–15 minutes.
Cut into squares or rectangles while still warm.
Notes
- 1 cup = 250 ml
Print
Directions to make carrot myspre pak with step by step images
- Prepare carrot puree
Wash, peel, and slice carrots.
Add to a blender with a little water and grind into a smooth puree.
Set aside.
- Roast the besan
Heat 2 tbsp ghee in a pan. Add gram flour (besan) and roast on low flame until it turns aromatic and slightly golden.
- Prep the Besan
Sieve roasted besan once to remove lumps.
Mix the roasted flour with a few spoons of melted ghee to make a smooth paste. Keep aside.
- Make sugar syrup with carrot puree
In a heavy-bottomed pan, add sugar and water. Once the sugar dissolves, add the carrot puree.
Stir continuously and cook on medium flame until the syrup turns glossy.
- 1 string consistency
Stir continuously and cook on medium flame until the syrup turns glossy.
Check for one-string consistency by touching a drop between your fingers — it should form a thin, unbroken thread.
- Add the besan mixture
Reduce flame to low and add the roasted besan-ghee mixture gradually to the syrup, stirring continuously to avoid lumps. Mix until smooth.
- Add remaining ghee
Slowly pour the remaining melted ghee, a spoon at a time.
Keep stirring until the mixture thickens and leaves the sides of the pan.
You’ll notice the ghee starts to separate slightly and the mixture turns silky.
- Set the Mysore Pak
Grease a tray with 2 teaspoon ghee. Immediately pour the mixture into the tray and flatten the top with a spatula.
Let it rest for 10–15 minutes. Cut into squares or rectangles while still warm.
Pro Tips to make perfect Ghee Carrot Mysore Pak
- Roast the besan patiently: Always roast on low flame until the raw smell disappears and a nutty aroma rises — this makes all the difference in flavor.
- Smooth carrot puree: Blend carrots finely and strain if needed; a silky puree gives a smooth-textured Mysore Pak.
- Ghee matters: Use fresh, aromatic ghee for the best flavor and that golden, glossy finish.
- Timing is key: Once the mixture leaves the sides of the pan and small ghee bubbles appear, pour immediately — overcooking makes it hard.
- Sugar syrup test: Always check for one-string consistency — this ensures the Mysore Pak stays soft, not crumbly.
- Add ghee gradually: Pour in little by little; this allows the mixture to absorb and form that silky, melt-in-mouth structure.
Serving Suggestion
Serve warm or at room temperature.
Store in an airtight container at room temperature for 3–4 days — it tastes even richer the next day as the ghee settles.
FAQs – Ghee Carrot Mysore Pak
→ If your Carrot Mysore Pak turned hard, it means the sugar syrup was overcooked. Try reducing the cooking time slightly or adding a tablespoon of ghee at the end before setting.
→ Yes! This carrot Mysore Pak without milk turns out just as delicious. Milk simply adds color depth and a slightly richer texture.
→ Traditional Mysore Pak never uses khoya — the richness comes from pure ghee and roasted besan. The carrot puree naturally adds softness and a halwa-like richness.
→ Yes, you can make a carrot Mysore Pak with jaggery, but the color will turn deeper and taste more earthy — closer to traditional Mysore paagu pakam style.
→ Use enough ghee and store it in an airtight box once cooled. Avoid refrigerating — cold air hardens the texture.
→ For authentic texture, stovetop is best. The controlled ghee roasting gives that signature soft ghee Mysore Pak mouthfeel that microwaves can’t replicate.
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