The accidental invention of Mysore Pak

Mysore Pak, one of India’s most iconic sweets, traces its origins to the royal kitchens of the Mysore Palace. The story goes back to the reign of Maharaja Krishna Raja Wadiyar IV (1902–1940). One day, the royal chef Kakasura Madappa suddenly realized he had not prepared a dessert for the king’s meal. Thinking quickly, he reached for the ingredients at hand: gram flour (besan), ghee, and sugar.

Madappa roasted the besan in generous amounts of ghee, mixed it with hot sugar syrup (paka in Kannada), and poured the thick mixture into a plate to set. When served to the king, the golden sweet melted in his mouth, leaving him delighted. When asked its name, Madappa humbly called it “Mysore Pak,” referencing both its place of origin and its syrupy texture.

The Maharaja encouraged Madappa to share the sweet with the public. Mysore Pak soon became a favorite across South India, with variations like the softer, ghee-rich Tamil Nadu version. Madappa’s descendants still run the famous Guru Sweets in Mysore today. The delicacy is enjoyed at weddings, festivals, and in temples, reflecting its royal and inventive roots.

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