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Mysore pak

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Title: Mysore pak  
Author: World Heritage Encyclopedia
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Subject: Culture of Mysore, Cuisine of Karnataka, Gram flour, Vada (food), Murgh Musallam
Collection: Culture of Mysore, Indian Confectionery, Indian Desserts, Karnataka Cuisine, Mysore
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Mysore pak

Mysore pak
Course Dessert
Place of origin India
Region or state Mysore
Main ingredients Ghee, sugar, gram flour
Cookbook: Mysore pak 

Mysore pak is a rich sweet dish prepared in butter, from Southern India, usually served as dessert. It originated in Mysore. It is made of generous amounts of ghee, sugar, gram flour, and often cardamom.[1]

History

Mysore pak was first prepared in the kitchens of the Mysore Palace during the regime of Krishna Raja Wadiyar IV, by a palace cook named Kakasura Madappa.[1][2] Madappa made a concoction of gram flour, ghee and sugar. When asked its name, Madappa having had nothing in mind, simply called it the 'Mysore pak'. Pak (or paka, more precisely), in Sanskrit and other Indian vernaculars, means sweet. It is traditionally served in weddings and other festivals of southern India, and is very popular in baby showers as well.

Paaka shastra (short paka) in Kannada means cooking procedure or cooking techniques. Also paka in Kannada refers to sticky sugary syrup obtained by simmering sugar with equal amount of water. The syrup is used as primary sweetening agent in various Indian sweet dishes like Jalebi, Badam puri, Mysore pak and others. The syrup is flavored with various spice essences like cardamom, rose, honey etc. Paka syrup preparation is a skilled art and is mastered by few cooks, some keep it as secret.

References

  1. ^ a b http://www.thehindu.com/features/metroplus/Food/in-search-of-mysore-pak/article4129960.ece
  2. ^ Yashaswini S. N. (6 August 2012). "Mysore's own pak, a piece of royalty that melts". The Times of India. Retrieved 23 October 2015. 

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