⌕ Zoom

Photo from the brand's official website

Go Desi

Mysore Pak

Name: Mysore Pak
Brand: Go Desi

Use in moderation Not on SafeShelf

NOVA 3no artificial additiveshigh sugarhigh saturated fattraditional recipezero trans fatpregnancy-safenut-freeinfant-safelactose-freeenjoy in moderation

Serving

25 g

Pack

—

Ingredients

Barcode

8906108893792

Buy on Amazon

01 — Ingredient mix

What’s in the box, ranked from most concerning.

Each ingredient gets a tier from our researched dossier. The list sorts worst-first; the donut summarises the distribution. Tap any ingredient for its full dossier.

Caution · 3 ingredients shown

Caution3 of 7 ingredients

SugarCaution

Clarified Butter (Ghee)Caution

Refined Wheat Flour (Maida)Caution

Cleared 4▾

Sunflower OilCleared

Milk SolidsCleared

Gram Flour (Besan)Cleared

CardamomCleared

02 — Claims audit

Every label claim, fact-checked.

We treat each claim as a question — does what’s inside back it up? Tap a claim for the reasoning.

1/2

claims fully supported

“Pulses Based Sweets”misleading

Gram flour (besan) is present but appears fifth in the ingredient list, after sugar, ghee, sunflower oil, and milk solids. Sugar is the predominant ingredient by weight. The FSSAI category code 18.1.2.2 does classify this as a pulse-based sweet, and besan is a traditional core component of Mysore Pak, but the framing implies pulses are the primary ingredient when sugar and fat lead.

“Packed in Protective Atmosphere”true

Confirmed in the packaging information extracted from the label: 'Packed in Protective Atmosphere.'

03 — The fuller picture

Read the whole thing if a one-line verdict isn’t enough.

What’s in favour, and what’s working against it

In favour

No artificial colours, flavours, or preservatives
Zero trans fat declared
Low sodium (35.5 mg/100g; 8.88 mg per serving)
Contains gram flour (besan), a pulse-derived protein source
Short, recognisable ingredient list — all culinary ingredients
FSSAI licensed; manufactured and sold in India under regulatory oversight

Working against

Very high added sugar: 42g/100g (21% of daily RDA per serving)
Calorie-dense: 582.5 kcal/100g; easy to overconsume
High saturated fat: 15.1g/100g from ghee
Contains refined wheat flour (maida), a high-GI ingredient
High total fat: 41g/100g
Gram flour is listed 5th — sugar and ghee dominate by weight

Who should approach with care

Diabetes — Sucrose (first ingredient) causes sharp postprandial glucose spikes, refined wheat flour adds a high glycaemic load (~GI 70–74), and the high saturated fat from ghee may further exacerbate insulin resistance.

Gluten Intolerance — Refined wheat flour (maida) is an explicit ingredient containing gluten proteins that trigger an autoimmune intestinal response in coeliac disease and cause symptoms in non-coeliac gluten sensitivity.

Heart Disease — High saturated fat from ghee (linked to atherogenic cholesterol oxidation products), excess sugar raising triglycerides, and refined wheat flour elevating postprandial LDL and triglycerides collectively compound cardiovascular risk.

Hypertension — Diets high in saturated fat (ghee) and excess free sugar are independently associated with raised blood pressure and adverse lipid profiles in individuals with existing hypertension.

Children — High free sugar content is strongly linked to dental caries in children with developing dentition, and refined wheat flour and sunflower oil process contaminants add further concern for young, higher-exposure consumers.

Obesity — At 582.5 kcal/100g with 42g added sugar and 41g fat, this product is calorie-dense; both ghee and sucrose are established contributors to positive energy balance and weight gain.

Liver Disease — The high fat load from ghee (19% declared) can stress hepatic metabolism in individuals with non-alcoholic fatty liver disease or cirrhosis; a clinician should guide portion allowances.

Lactose Intolerance — Both ghee and milk solids are present; while most lactose is removed during ghee clarification, milk solids contain lactose and trace dairy proteins that may trigger symptoms in sensitive individuals.

Infants — Ghee should only be introduced at age-appropriate stages under paediatric guidance, milk solids carry cow's milk protein allergy risk, and gram flour contains antinutrients that require adequate cooking for safe infant consumption.

Kidney Disease — Gram flour and milk solids are significant sources of phosphorus and potassium; excess sugar also accelerates CKD progression via metabolic and hypertensive pathways — all warrant dietitian supervision.

Ibs — Gram flour contains galacto-oligosaccharides (high-FODMAP), refined wheat flour contains fermentable fructans, and high sucrose may exacerbate fermentation and bloating in IBS-sensitive individuals.

Ibd — Refined wheat flour's low-fibre, pro-inflammatory profile and gram flour's high FODMAP content may both worsen gastrointestinal symptoms during active IBD flares; a gastroenterologist should guide intake.

Phenylketonuria — Both milk solids (casein and whey) and refined wheat flour contribute phenylalanine; individuals with PKU must account for this within their strictly controlled low-phenylalanine dietary budget.

Pregnancy — Reliance on refined wheat flour over fortified whole grains may contribute to inadequate folate and B-vitamin intake critical for fetal development; supplement-level cardamom should also be avoided, though culinary quantities in this product are safe.

Gout — The calorie-dense ghee and high-sugar content contribute to metabolic syndrome and weight gain, which are independent risk factors for gout flares.

The full analysis

Mysore Pak is a beloved, centuries-old Indian mithai bought by consumers seeking an authentic regional sweet experience. Go Desi's version uses recognisable culinary ingredients with no artificial additives, colours, or preservatives, which is a genuine positive. However, the nutritional picture is heavy: at 582.5 kcal per 100g, with 45.8g total sugar (42g of which is added sugar) and 41g fat (15.1g saturated), even a single 25g serving delivers over a fifth of an adult's daily added-sugar allowance. People with diabetes, heart disease, or weight concerns should treat this as an occasional indulgence rather than a regular snack, and the presence of refined wheat flour (maida) makes it unsuitable for anyone with gluten intolerance.

FSSAI licence

11221332000786

Manufacturer

Godesi Mandi Private Limited

Region

Source

MANUAL

Analysis

Independently researched