Mysore pak is a rich sweet dish prepared in Ghee, from Southern India, usually served as dessert. It originated in Mysore.
Made of generous amounts of ghee, sugar, gram flour, and often cardamom, the texture of this sweet is similar to fudge. 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. When asked its name, Madappa having had nothing in mind, simply called it the ‘Mysore pak’. Pak (or paka, more precisely), in Sanskrit and other Indian vernaculars, means sweet. It is traditionally served in weddings and other festivals of southern India, and is very popular in baby showers as well.