Mysore Pak is a renowned Indian sweet that has its roots in the city of Mysore, located in the Indian state of Karnataka. This delectable dessert is crafted using generous amounts of ghee, sugar, gram flour, and occasionally, cardamom. Its texture can be likened to a dense, buttery cookie. While it’s a staple in India, its popularity has transcended borders, reaching neighbouring countries like Pakistan, Bangladesh, and notably, Malaysia.
Historical Origins
The inception of Mysore Pak is an interesting tale. The Maharaja of Mysore, Krishna Raja Wadiyar IV, known for his culinary inclinations, maintained an expansive kitchen at the Amba Vilas Palace in Mysore. Kakasura Madappa, the head chef, embarked on an experimental journey to create a unique sweet for the King. The result was a soft mixture of gram flour, ghee, and sugar, which Madappa spontaneously named ‘Mysore Pak’. The Maharaja was so enamoured by this creation that he encouraged Madappa to set up a sweet shop outside the palace. This sweet has since undergone various refinements, but the original recipe is still cherished and available at “Guru Sweets” in Devaraja Market.
Attributes of Mysore Pak
Mysore Pak is typically cut into cubes or cuboids. It boasts a rich sweetness and can have two distinct textures: hard and porous when made with less ghee, and soft and dense when made with a generous amount of ghee. Its colour ranges from yellow to light brown, attributed to the roasted gram flour. Due to its minimal water content, it has a good shelf life, but it’s recommended to consume it within a month.
Conclusion
From the royal kitchens of Mysore to the bustling streets of Malaysia, Mysore Pak has travelled far and wide, winning hearts with its rich flavour and unique texture. As it continues to be a favourite in festivals and celebrations, its legacy as a sweet delicacy remains unchallenged.
References
Article curated by Suwaytha Gopal
