Folklore behind the famous sweet : Mysore Pak

 Mysore pak is a ghee-based Indian dessert. It began in Mysuru, one of the largest cities in the Indian state of Karnataka. It's made with a lot of ghee, sugar, gram flour, and sometimes cardamom. This dessert has the feel of a buttery, thick cookie.

Mysore pak  was soon declared the royal sweet and is still regarded as the 'king' of sweets in the South today. According to Mysore women, ladies are expected to make at least 51 traditional things throughout the 10th day which is for Dussehra celebrations. They believe that a plate of food and sweets is incomplete unless it has some Mysore Pak.

It was the year 1935. The city was Mysore, which was controlled by Maharaja Krishnaraja Wodeyar. On one particular day, the kitchen of Amba Vilas Palace (where the monarch used to live) was busy with the daily operations of preparing a lavish meal for the royal family. Except for the dessert following lunch, everything was in order. The top chef, Kaksura Madappa, was cooking up a tasty but unique sweet treat for the monarch. With time running out, he began experimenting.

Madappa combined ghee, gram flour, and sugar to make a syrup, which he served on the royal thali (plate). By the time the King completed his meal, the syrup had thickened somewhat and taken on the consistency of a hot, fudge-like sweet. Krishnaraja Wodeyar was genuinely astonished and mesmerised by the dish, which melted the minute he placed it in his mouth. He summoned Madappa and questioned about the new dessert's name. Madappa responded with the first thing thing that popped mind: "Mysore Pak." 'Pak' is a Kannada word that means "sweet mixture." and the dish was created in the city name Mysuru. With the passage of time, the dessert became a favourite of the royalty and was titled ‘Mysore Pak.'