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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
References[edit | edit source]
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Contributors: Prab R. Tumpati, MD