Mysore Pak – the sweet I can never say no to
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? 😅