GOOGLE LOCATION : maps.app.goo.g...
Address : #12001, Vijayanagar 4th stage
2nd phase, Near Sankalpa Apartment,
RMP Layout main road, Mysuru - 570 017
Contact Mr Chethan S Rao : 90361 35093
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 paka.
And Decades later Iconic MYSURU PAK has taken several new formations and the SPECIAL MYSURU PAK emerged.
But, we do not get to taste the genuine and authentic SPECIAL MYSURU PAK often. As the touch of commercialisation has diluted the essence of this sweet.
So, we waited for this recipe from Sri Chethan Rao to get the glimpse of the bygone era making process. He has shown us his own method of preparing this iconic dish with his famous explanation style.
Do try this for this festival season and give us feedback.
The year was 1935. The place was the city of Mysore, ruled by Maharaja Krishnaraja Wodeyar. On a certain day, the kitchen at Amba Vilas Palace (where the king used to reside) was bustling with its daily activities of preparing an extravagant lunch for the royal family. Everything was in place except for the dessert for lunch. Kaksura Madappa, the chief chef, was brainstorming to create a delicious but unusual sweet dish for the king.
With time running out, he started to experiment.
Madappa added ghee, gram flour, and sugar together and made a syrup out of them and served it on the royal thali (plate). By the time the King finished his lunch, the syrup had solidified a bit and taken the form of a hot, fudge-like, sweet. When Krishnaraja Wodeyar tasted it, he was truly impressed and bedazzled by the dessert which melted the moment when he placed it in his mouth. He summoned Madappa and asked for the name of the new dessert. Madappa said the first thing that came to his mind-“Mysore Paka”. ‘Paka’ is a Kannada word meaning sweet concoction. With time the dessert became a favourite of the royalty and came to be known as ‘Mysore Pak’.
Today, Mysore Pak is traditionally served in weddings and other festivals of southern India and is very popular in baby showers as well. It is made of generous amounts of ghee, sugar, and gram flour and mixed to a syrupy consistency. The syrup is flavoured with various spice essences like cardamom, rose, honey etc. and its texture is similar to a buttery and dense cookie.
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THE MANE MANE RASADOOTA channel is the brain child of the well experienced Media and Television Advertising professionals.
Having headed Advertising in ETV KANNADA TV9 etc for 20 years.
And served in many leading TV channels as Advertising and Media marketing head. I embarked upon the idea of this Food channel.
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10 сен 2024
