Row over the name of ‘Mysore Pak': The story of India's beloved sweet
With tensions soaring between India and Pakistan following the April 22 Pahalgam terror attack, a sweet has got caught in the crossfire. Jaipur shopkeepers have said that they are renaming 'Mysore Pak' to 'Mysore Shree' to reflect prevailing sentiment and 'national pride', according to a PTI report.
The development has come just days after a group of men vandalised Karachi Bakery in Hyderabad, and raised 'anti-Pakistan' slogans in front of the shop.
Obviously, the word 'pak' in the name of the beloved Indian sweet has nothing to do with Pakistan.
Here is a look at what the name means, and what is the story and history of the sweet.
The sweet is Mysore Pak as it originated from Karnataka's Mysore (now, Mysuru) in the early 20th century. The term 'pak' comes from the Kannada word 'paaka', which refers to the process of cooking food by heating, baking or frying.
Paaka in Kannada also refers to sticky sugar syrup obtained by simmering sugar with equal amounts of water.
The sweet originated at a time when Mysuru was under the rule of Krishna Raja Wodyer IV of the Wodeyar dynasty. Krishna Raja Wodyer, whose reign lasted from 1902 to 1940, ushered in several reforms and developments. For instance, under his rule, Bangalore became the first Asian city to get electricity.
Besides being a visionary king, Krishna Raja Wodyer was also a foodie. In the Amba Vilas Palace, where he lived, he had a huge kitchen whose royal cook was Kakasura Madappa.
It was Madappa who came up with Mysore Pak while experimenting with gram flour, ghee, and sugar. Krishna Raja Wodyer was delighted after tasting the sweet, and asked for its name. As Madappa stood silent, the king named the sweet 'Mysore Pak' in a bid to promote the city which he ruled.
In the subsequent years, the sweet gained prominence, becoming a household dessert. Today, Mysore Pak is consumed and distributed to mark special occasions, especially in South India.
Notably, Madappa's family continues to run a sweet shop, which was once owned by the royal cook, in Mysuru.
Speaking about the controversy over the name of the sweet, Nataraj, the great-grandson of Madappa, told the media that Mysore Pak should be called by its rightful name. He also said that the sweet could not be renamed just to suit some other language.
Mysore Pak is prepared using ghee, gram flour and sugar. Ghee is first heated on a moderate flame until it becomes hot and aromatic. Once ready, gram flour is added to the ghee and sautéed continuously for several minutes until the mixture turns a rich brownish hue. Separately, sugar is dissolved in water and boiled until it reaches a syrupy consistency.
The roasted ghee and gram flour mixture is then gently added to the hot sugar syrup, with constant stirring to ensure a smooth, lump-free texture.
Once the mixture thickens and begins to release ghee, it is poured into a greased tray and allowed to cool. After setting, the Mysore Pak is cut into small pieces. If it melts in the mouth, it is considered to be a tasty and well-made sweet.
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