Milk Mysore Pak
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Milk Mysore Pak
Milk Mysore Pak is a traditional South Indian Sweet. This sweet is generally made on some special occasions. This is mouth-watering sweet melts away in your mouth.
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. Madappa made a concoction of gram flour, ghee, and sugar. When asked its name, Madappa had nothing in mind, simply called it the 'Mysuru Pak. Pak (or paka, more precisely) in Kannada means sweet. It is traditionally served at weddings and other festivals in southern India and is very popular in baby showers as well.
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. Madappa made a concoction of gram flour, ghee, and sugar. When asked its name, Madappa had nothing in mind, simply called it the 'Mysuru Pak. Pak (or paka, more precisely) in Kannada means sweet. It is traditionally served at weddings and other festivals in southern India and is very popular in baby showers as well.
Ingredients Used in Milk Mysore Pak: Pure Desi Ghee, Milk Powder, Sugar, All-Purpose Flour, and Cardamom
Shelf Life: 3 Weeks
Pieces per Kg: 25-26 (Approx)
Storage Instructions: Store in a cool and dry place. Keep away from direct sunlight.
Storage Temperature: Room temperature
Serving Temperature: Room temperature
Texture: Smooth & Medium-hard
Place of Origin: India
Course: Snack, Dessert
Occasions: Must have sweet in Marriages & in all Festival times
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