It is said that a star cook, Kakasura Maddapa, in the palace of the Mysore king Krishna Raja Wodiyar IV, concocted a sweet using some basic ingredients that he, for a better name, called it Mysuru Paak. Paak in Kannada refers to sweet syrup. The method of cooking this sweet has not changed, though it requires a bit of skill to make it, else it would either become too hard or too soft. The ideal Mysore Paak should be porous, hard on the outside, but soft on the inside. Chick pea flour is roasted till slightly brown and kept aside. Sugar, water and milk are boiled till the syrup reaches the desired consistency; the roasted gram flour is added and stirred well. A pinch of baking soda and a measured amount of hot ghee is poured into this mixture and stirred well till it is porous and frothing. The mixture is poured into a shallow plate, let to cool and cut into small pieces. Main Ingredients: Besan, sugar, water, milk, baking soda
Actual product packaging may vary from that shown. Mirchi.com is not liable for errors (if any) in product details. When in doubt, please contact seller before ordering.
We do not source any products; every product in an order is shipped directly by the seller from his/her own place of business