Relatively more recent in origin is the Mysore pak. In the 1930s, chef Kakasura Madappa concocted a mixture of sugar, gram flour and ghee, seasoned with cardamom powder. He intended to serve it as a liquid desert to the King of Mysore, Krishnaraja Wodeyar. But by the time the king finished his meal, the syrupy dish had cooled down and solidified. The king loved the dish and the world was gifted Mysore pak.
It is testimony to the ingenuity and talent of the Wodeyar chef Kakasura Madappa, that the Mysore pak is still so popular! It is available almost anywhere you go, but you have to make a trip to the Guru Sweet Mart shop in Mysore, which is run by Mdappa’s descendants, to get the original recipe of Mysore pak and take a bite into its amazing history!
Picture Credit : Google