From my shop, the real difference is not hardness, but the texture from how long you cook the sugar to ghee ratio. Soft version needs more ghee and less cooking, hard version less ghee cooked longer till it sets firm, no? Many customers from South ask for soft, saying it's authentic, but here in the North, they prefer the hard Mysore Pak that travels well in boxes—that's what sells. I make it hard because my life runs on what survives a train journey to a customer's village, you see?
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