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Mysore Pak – the sweet I can never say no to

February 9, 2026 by Vaskar

Mysore Pak: Okay real talk: if someone puts a plate of good Mysore pak in front of me I will eat way more than is socially acceptable. That first bite where it’s slightly crisp on the outside and then just… disappears into warm ghee heaven? Yeah. I have zero self-control around it. I’ve been eating this sweet since I was small. Back then it always came in those thin white cardboard boxes with a little cello window on top — usually brought by some uncle visiting from Bangalore or Mysore. My mom would hide half the box in the cupboard “for guests”, which obviously meant we kids had to sneak it when she wasn’t looking. Years later I started trying to make it myself because I got tired of waiting for someone to gift it. Turns out it’s one of those things that looks dead simple (besan + sugar + ghee = done?) but is actually quite fussy. I’ve ruined so many batches it’s embarrassing. Credit by: AI generated Img The short version of where it came from Most people say it was invented in the Mysore palace kitchens sometime in the 1930s or so. One cook (his name was apparently Kakasura Madappa) was trying to make something new for the king. Mixed besan, sugar and a stupid amount of ghee, cooked it till it came together, and the king went “what is this called?” The guy probably panicked and just said “Mysore pak” (pak = sweet/confection in Kannada). King liked it → told him to start selling it → he opened a little shop → that shop is still there (Guru Sweets in Mysore market). Whether the story is 100% accurate or not, I don’t care. It’s a nice story and the sweet is real. Credit by: AI generated Img Hard vs soft – which one is the “real” Mysore pak? This is where people start arguing. I personally like the soft version more. It feels more indulgent. But if someone gives me the hard one I’m still going to eat four pieces in a row. What actually goes into it (and why people mess it up) You need: Credit by: AI generated Img People screw it up because: Credit by: AI generated Img How I make it now (after way too many failures) I don’t do any fancy technique anymore. Just this: That’s it. Credit by: AI generated Img Tips I wish someone told me earlier Credit by: AI generated Img Read More Recipes: Sandesh – The Sweet That Feels Like Home Where to eat the good stuff if you don’t want to make it Honestly though… nothing beats the one you make at home when it finally works. So yeah. That’s my long, messy love letter to Mysore pak. If you try making it — tell me how it went. Hard or soft? Did it set properly? Did you burn your first batch like I did? 😅

Jalebi (or Jilipi, Let’s Be Real) – The Sweet That Ruins Every Diet in the Best Way

February 5, 2026January 29, 2026 by Vaskar

Jalebi: Man, nothing beats that moment when you tear into a hot jilipi and the syrup just pours out like it’s been waiting its whole life to escape. Crispy outside, soft and juicy inside, that perfect mix of sweet with a tiny sour kick from the fermented batter—it’s dangerous how good it is. Living in Kolkata my whole life, winter mornings without a quick stop for fresh jilipi feel incomplete. The fog, the cold air, and that smell wafting from a roadside kadhai… instant mood lift. I used to think jalebi was pure Indian, but nope—turns out it came from way back in the Middle East/Persia area, called zulabiya or zalabiya in old Arabic books from like the 10th century. Ramadan special, festival food, all that. Then it traveled with traders and Mughals, landed here, and we Bengalis turned it into our thinner, crispier jilipi version. North India keeps it thicker and orangier, but in Kolkata, we like ’em lanky, extra crunchy, and not overly soaked. Same sweet, different personality. Growing up, my dad would bring home a big paper thonga from the local mishtir dokan on Sundays. We’d fight over the biggest pieces while they were still warm. These days I drag friends to hidden spots because chain sweets just don’t hit the same. During pujo or when it’s nippy like right now (January vibes are peak jilipi season), you see people lining up everywhere. Pair it with rabri and it’s basically dessert breakfast—don’t judge, it’s a Kolkata thing. Credit by: AI Generated Img Okay, Fine, Here’s How I Make It at Home (After Burning Like 10 Batches) I don’t claim to be a pro, but this version comes out decent most times now. It’s the quick-ish way—no waiting overnight unless I’m feeling fancy. Stuff you need for batter: Whisk it smooth, no lumps, let it sit 45 mins to an hour. If you can wait overnight in a warm spot, even better for that real tang. Credit by: AI Generated Img Syrup: Boil till it hits one-string stage (dip fingers, pull apart—it strings). Keep warm. Fry in hot ghee (oil works but ghee wins). Use a squeeze bottle or cut ziplock corner. Make spirals in the oil—they puff like magic. Flip once golden, drain quick, dunk in syrup 10-15 secs. Eat immediately before they soften. Mistakes I’ve made so you don’t: Credit by: AI Generated Img Where to Hunt the Best Ones in Kolkata Right Now From what I’ve seen and heard lately (and yeah, I’ve been checking Reddit threads and asking around), these spots still deliver: If you’re craving rabri-jilipi combo, check Anandamoyee Sweets in Lake Town or some of the newer cafes doing fancy versions—but nothing beats street-style hot ones. Credit by: AI Generated Img Read More Recipes: Gulab Jamun: Why This Sweet Always Hits Different for Me(2026)! Real Talk: Calories and Guilt Yeah, one decent plate is 300-400 cals easy, mostly sugar and fried carbs. It’s not health food. But on a cold morning? Worth it. The slight fermentation might even give your gut a tiny probiotic hug, but let’s not pretend it’s salad. Bottom line: jilipi/jalebi is pure joy in fried form. It’s festivals, lazy hangouts, that “just one more” feeling. Next time the craving hits, go get some hot ones and tell me your spot—I’m always up for trying new places. Or if you make them at home, send pics of your spirals (no judgment if they’re wonky, mine always are). How do you like yours? Straight up, with rabri, yogurt dip, or something else entirely? Hit me in the comments—I’m curious! 🍯🔥🌀