Kakusura Maddappa’s name rarely appears in history textbooks, yet in the early 20th century, he created one of South India’s most enduring sweets. He worked in the kitchens of the Mysore Palace during the reign of Krishnaraja Wodeyar IV, a period when the royal court was renowned for its ceremonious grandeur and meticulous attention to detail.
Maddappa distinguished himself among the palace cooks. The calm precision with which he handled sugar earned him the title of nalapaaka—a maker of sugar syrup, the man responsible for ensuring that the palace’s desserts met the high expectations of the king.
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