Mysore pak is an Indian sweet prepared in ghee. It originated in the city of Mysuru, one of the major cities in the Indian state of Karnataka. Invented at Amba vilas palace mysuru in 1935 by palace cook Kakaasura madappa.
Mysore pak was first prepared in the kitchens of the Mysore
Palace. It is made of ghee, sugar, gram flour or besan flour and often
cardamom.
It is traditionally served in weddings and
other festivals of southern India and is very popular in baby showers as well.
Pakka or extreme sweet, refers to the sticky sugar syrup obtained by simmering
sugar with equal amount of water.
It is hard when used with less ghee, soft when made with lots of ghee.
It is cut into squares or rectangles &
yellow to light brown colour due to roasted gram flour, very little water is
used in the preparation.
