What is Mysore then?

Mysore then is Indian sweet of a little more than cleaned butter, chickpeas and sugar. It is assumed that it comes from the southern part of the country, at the Mysore Palace or near it, but is today popular all over the country. Sweet is relatively simple and is as popular in children's lunch buckets as formal Hindu festivals.

Thanks to sweet it is relatively simple. Mysore then the ingredients are dominated by Ghee, which is basically clarified butter. Ghee usually comes as solid, but must be melted and liquefied to make mysore then. The liquid is reinforced with sugar and besan flour made of chickpeas. Cardamom pods and cinnamon sticks are often added to the mixture because it is faced with a flavor.

The chefs pour the mixture into the greased pans and then cut it into small squares or diamonds. Depending on how long it has been left at the end, the finished Mysorepak can be crumbly and soft or fresh and crunchy. Softer consistency is generally consideredVan for more traditional, although both versions have great consequences.

The exact origin of the sweet bowl is not known. According to legend, it was first created by a servant chef at the MySore Palace, probably sometime at 17 th or 18 th century. The king was so taken with the gentle sweetness of the refreshment that he ordered to serve the customs outside the palace gates. Whether this story is true, treatment remains a popular item in many stalls with food lining the journey to the palace.

Mysore is a very popular refreshment at the annual MySore Dasar festival, which brings a number of artists and musicians to the palace. The festival takes several weeks and includes shows, concerts and general celebrations. Sellers Pedde Mysore together with Othindic desserts and food. Families often also make refreshments. Thanks to its firm, cooked nature, it transports well and requires no cooling.

It is also common for families to makeThe Mysore then for the celebrations of community diwali, the Hindi Festival of Lights. Diwali, like Dasara, celebrates the general triumph of good over evil, but on a much smaller scale. Families produce sweets to share their neighbors and members of the extended family and also offered to the gods.

desserts also have space in everyday cooking. For many Indians, at home and abroad, Mysore is something comfortable food. Many mothers make sweet to pack for children's lunch cans or share in tea or as refreshments after school.