Ah, my macha, in my family, soft Mysore Pak is the one my eche makes with more besan and a bit less ghee, so it’s crumbly and melts. The hard one has so much ghee it sets like a sweet stone. But me, I avoid both—all that ghee sits heavy on my heart after a shift. I pack my lunchbox with fruits instead, thinking of my son’s future and my own tired joints.
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