Mysore pak was first prepared in the kitchens of the Mysore Palace by a palace cook named Kakaasura 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 in mind, so he 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. It is very popular in baby showers too.