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Mysore Pak is one of India’s most beloved sweet dishes, popular for its rich texture and decadent flavour. This iconic dessert has deep roots in Karnataka’s royal kitchens, and today, it has transcended its royal origins and become a household treat, enjoyed during festivals and special occasions across India. But how did this simple combination of ingredients gain such cultural significance?
Alok Singh, expert on food history and science at Diga Organics, tells indianexpress.com, “Mysore Pak was first created in the early 20th century by Kakasura Madappa, a royal cook in the Mysore Palace kitchen, during the reign of Maharaja Krishna Raja Wadiyar IV. As the story goes, Madappa experimented with gram flour, ghee, and sugar, creating a rich, melt-in-the-mouth sweet that delighted the Maharaja. When asked for its name, he called it ‘Mysore Pak’ — with ‘pak’ referring to a sugar syrup-based preparation in Kannada cuisine.”
“Over time, the sweet transitioned from a palace-exclusive treat to a beloved household dessert. Local sweet shops began replicating the recipe, making it more accessible to the public,” notes head chef and restaurant consultant Tarveen Kaur. She mentions its popularity surged as it became a staple in South Indian festivities, weddings, and celebrations. Karnataka’s deep-rooted culinary culture, which values both simplicity and richness in flavours, played a significant role in ensuring that Mysore Pak remained a cherished sweet across generations.
“Mysore Pak gained prominence and started to be served regularly at festivals, weddings, and other special events. Its connection to the cultural legacy of Karnataka cemented its place in the hearts of the populace,” says Kanikka Malhotra, a consultant dietician and diabetes educator. The sweet’s versatility was also a major factor in its ongoing popularity. To accommodate varying tastes and preferences, variations and adaptations of the original recipe arose, guaranteeing that Mysore Pak would continue to be pleasurable and relevant for many generations to come.
Chef Tarveen informs that mysore pak relies on three key ingredients — gram flour, ghee, and sugar — each playing a crucial role in its distinct taste and texture.
– Gram flour provides the nutty, roasted flavor and gives the sweet its structure.
– Ghee enhances the richness, ensuring a melt-in-the-mouth experience.
– Sugar binds everything together and contributes to the sweet’s slightly porous yet firm consistency.
The balance between these ingredients is key to achieving the perfect Mysore Pak. “The cooking technique — slow roasting the gram flour and controlling the temperature while adding ghee — determines whether the texture is crumbly or soft, leading to variations like the traditional firm Mysore Pak or the ghee-rich, softer version,” says Chef Tarveen.
