The Mysore Paak is possibly not just the most known mithai from South India but probably also the most loved one. The tale associated with this famed sweet is that it was created by the chief chef of Mysore for the king who was asked to be surprised by something completely new and out of the ordinary. The chef tossed gram flour, ghee and sugar together in a kadhai, cooked it down and presented a fudgy sweet to the king that he absolutely loved. This today, is the soft Mysore Paak that is popularly enjoyed. Our Chief Mithaiwalla learnt how to make Mysore Paak in a local house in Coimbatore and spent several months perfecting the technique. To add a Bombay Sweet Shop touch, we decided to add a flavour so innately South Indian, coffee! We cook the gram flour and sugar with a2 ghee. This type of ghee is procured from Indian cows and is thicker and healthier. We then add coffee powder to this and cook the mixture thoroughly until it leaves the ends of the kadhai. The Kaapi Paak is then left to set on trays and then cut evenly with our guitar cutter. To add a different dimension of texture, we top it up with black sesame seeds from Assam that are slightly acidic and white sesame seeds from Rajasthan that are slightly sweet to give you a little break from the sweet and for that pleasant bite.