Mysore Pak ( Hard )

Mysore Pak is a legendary sweet that traces its roots to the royal kitchens of the Mysore Palace in Karnataka. It was first created in the early 20th century by Kakasura Madappa, the royal chef of Maharaja Krishnaraja Wodeyar IV.** Tasked with preparing a unique dessert for the king, Madappa experimented with generous amounts of ghee, sugar, and gram flour, resulting in a deliciously rich and aromatic sweet. When asked about the dish's name, he simply called it "Mysore Pak", with "Pak" referring to the sugar syrup used in the preparation. Over time, this royal delicacy became a beloved sweet across South India, with two distinct textures—soft and hard. The hard Mysore Pak is known for its firm, porous texture and longer shelf life, making it perfect for gifting and festive celebrations.

Mysore Pak (Hard) is crisp and flaky on the outside, yet rich and buttery on the inside. It has a distinct golden-brown color and a porous, crumbly texture that melts in the mouth with every bite. The deep, roasted aroma of gram flour combined with pure desi ghee gives it a luxurious taste, while the caramelized sugar syrup adds a delicate sweetness. Unlike the softer version, hard Mysore Pak offers a satisfying crunch, making it an irresistible treat for those who love traditional sweets with a firmer bite. It is often cut into rectangular or square pieces and served as a festive delicacy, especially during Diwali, weddings, and special occasions.

Mysore Pak (Hard) is best enjoyed fresh within a day at room temperature. If refrigerated, it can stay fresh for 3-5 days. Store in an airtight container in a cool, dry place away from direct sunlight. If refrigerated, allow it to come to room temperature for about 10-15 minutes before serving to experience its optimal texture and flavor.

Gram flour (Besan), Pure ghee, Sugar, Water