Ah, real Mysore Pak must be hard and porous, so it melts like sweet gold on the tongue! The soft version is too smooth, like halwa, no? For hard, you must stir the hot sugar and besan in ghee without stopping until your arm aches! In my youth, the bakery near Mapusa market sold only the hard kind. My husband would bring a box every Friday, and we would share one piece with our evening tea, hearing the satisfying *tap* as we broke it. That is the true taste for me
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