For me, the real difference is soul—hard Mysore Pak has a coarse, nutty bite from patiently roasted gram flour, while the soft one is just ghee and sugar playing tricks. The soft version feels inauthentic, like skipping steps for easy praise. I learned this watching my grandfather in our old shop; he'd say a perfect crumbly piece should survive a monsoon ride in a lunchbox, *thikai cha*.
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