Mysore Pak

Mysore Pak is a traditional Indian sweet dish that originated in the city of Mysore, Karnataka. It is made of gram flour, ghee, and sugar. The dish is rich in flavor and has a unique texture, which is a result of the way the ingredients are combined and cooked.

History

Mysore Pak was first created in the kitchens of the Mysore Palace during the reign of Krishnaraja Wodeyar IV. The dish was developed by a palace cook named Kakasura Madappa. When asked the name of the dish, Madappa responded with "Mysore Pak", as it was a sweet (Pak) from Mysore.

Preparation

The preparation of Mysore Pak involves the careful mixing of the ingredients in specific proportions. The gram flour is first roasted in ghee until it turns a golden brown color. Sugar is then added to the mixture and stirred continuously until it dissolves. The mixture is then poured into a greased tray and allowed to cool before being cut into pieces.

There are two main types of Mysore Pak: the traditional version, which is hard and has a porous texture, and the softer version, which is often found in sweet shops.

Cultural Significance

Mysore Pak is a popular dish during festivals and celebrations in South India, particularly during Diwali, the festival of lights. It is also a common gift item during special occasions and is often included in the menu of traditional South Indian meals.

See Also

• Indian cuisine
• List of Indian sweets and desserts
• Mysore

References

‎

‎