[4] Kakasura Madappa, the head chef known for preparing sweets, began experimenting, wanting to present the King with something unusual.

Adding gram flour, ghee and sugar, he made a soft paaka (or mixture).

[5] Paaka or extreme sweet refers to the sticky sugar syrup obtained by simmering sugar with an equal amount of water; specifically for Mysore pak, the simple syrup heated to the softball stage.

The syrup is used as the primary sweetening agent in various Indian sweet dishes like Jalebi, Gulab Jamun, Badam puri, Mysore pak and others.

Paaka syrup preparation is a skilled art mastered by only a few cooks, some of whom keep their methods secret.