Mysore pak was first created in the kitchens of the Mysore Palace by a palace cook named Kakasura Madappa out of the above ingredients. The cook at the Mysore Palace kitchen simply made a concoction of gram flour, ghee and sugar. When asked its name, Madappa obviously didn't have its name, so he simply called it the ‘Mysore pak’. It is traditionally served in weddings, and other festivals of southern India. It's very popular in baby showers too.