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, and is known for its rich and buttery texture.

History

Mysore Pak was first created in the kitchens of the Mysore Palace during the reign of Krishnaraja Wodeyar IV. The palace cook, Kakasura Madappa, invented the dish when asked to prepare a unique sweet for the king. The king was so pleased with the result that he named it Mysore Pak, 'Pak' meaning 'sweet' in Kannada.

Ingredients and Preparation

The main ingredients of Mysore Pak are gram flour, ghee, and sugar. 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 forms a thick, smooth paste. The paste is then spread on a greased tray and allowed to cool before being cut into squares.

Variations

There are several variations of Mysore Pak, including the addition of cardamom, nutmeg, and other spices for additional flavor. Some versions also include nuts or raisins for added texture. The dish can be made softer or harder depending on the amount of ghee used.

Cultural Significance

Mysore Pak is a popular dish during festivals and special occasions in South India, particularly in Karnataka. It is often served at weddings and is also a common gift during the Diwali festival.

See Also

• Indian sweets
• South Indian cuisine
• Mysore

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