Mysore pak is really a sweet that i'm not really a great fan, in addition, i don’t hate too. After I was kid, I've come across my grand mother and mother get this to couple of occasions. Nevertheless its totally different from we obtain in Sri Krishna sweets that's oozing with ghee. smooth and soft. The main one they create is crisp, not too hard but stiff mysore pak, which has small hallows (they are saying it as being ூு- koodu) in tamil. The procedure uses less ghee and a few a part of oil and cooking soda to create that koodu effect. That’s not too simple to have that texture with koodu. Also that can be a process, it oozes the ghee, so that they collect it too. That’s the way it turns stiff and crispy. I really like that version than Sri Krishna sweets mysurpa.
This version can also be the authentic preparation of mysore pak, it'll melt inside your mouth when you play the mouth area, obviously with lots of ghee. I made use of the recipe in the cook book mother gave, with little changes. To be sure, it is not very perfect searching, although not harmful to an initial timer and it sampled great! Vj just loved it and me too. Lets workout after Diwali and revel in these sweets. So lets get this to traditional sweet for the family or gift packing for your dear and near, with this Diwali 2013!
Recipe Cuisine: Indian Recipe Category: Sweets
Prep Time. 5 mins Prepare time. half an hour Makes. 25 pieces
Ingredients
Besan/ Chickpea flour/ Kadala mavu - 1/2 cup
Ghee - 1 cup
Oil - 1/4 cup
Sugar - 7Or2 cup
Sugar for sprinkling - 1 tblsp
*Sure this measure gives 25 small bits of mysore pak for 1/2 cup besan because there's 3 occasions more sugar and ghee.
*If you think the ghee is much more, you are able to skip the firOr4 cup oil.
Method
- Sift the flour to eliminate the protuberances. Have a tray, greased ready. Place sugar inside a heavy bottomed pan, with water enough to immerse it. Say 1 cup water.
- Boil until 1 string consistency. That's, should you check involving the fingers, a string will form as proven within the picture. Keep your flame in medium once the syrup is nearing its stage. Swipe the rear of the ladle u use within the syrup for checking.
- Add some flour gradually stirring continuously. I made use of whisk for simple mixing. Mix until smooth. The flame ought to always be medium.
- Mix and oil and ghee ready. Start adding ghee gradually and add continuously like 2-3 tblsp at any given time. Keep stirring before the ghee mixes after which add some next batch of ghee and repeat before you finish the ghee.
- At one stage, the the color changes to pale and creamy every now and then, so be alert at the moment and finally the entire mixture starts creamy as proven within the picture. Also you will see a enjoyable cooked besan smell together with ghee smell. Add 2 teaspoon of sugar granules and blend rapidly (optional).
- Pour it towards the greased tray and level it having a spatula. Sprinkle sugar if preferred. Hold back until warm and reduce preferred shape. Allow it to awesome lower completely before transferring towards the container.
Notes
- Keep flame forever in medium not to to overlook happens.
- If you would like you are able to stop the oil and add ghee fully.
- Should you lessen the ghee quantity, the feel will not be same soft and melt in mouth kind. So its your decision.
- I made use of two bread pans for distributing. Use a small plate/ tray according to your convenience.
- Adding sugar finally stage provides a great texture nevertheless its optional.
- Use top quality ghee because the ghee lends the primary flavour with this sweet.
- I had been impatient to hang about until it entirely awesome lower, and so i got a bit of imperfection.
Soft, melt in mouth Mysore pak is exactly what you have already! Are you currently adding this for your Diwali 2013 to complete sweets list!
Raks,
To begin with, thanks to you millions of occasions over! I've practically learnt cooking by using your site content, towards the extent that i'm considered a 'good' prepare by my spouse, daughter and buddies. I simply made Mysore pak yesterday, however with a small deviation out of your recipe. I made use of 2 glasses of besan, 2 glasses of sugar and 1 1/2 glasses of ghee and were left with 56 pieces. Less sinful as Krishna sweets variety, but tasty the same. Just thought I'd inform you just how much I thank you for posts. Thanks once more - Partha@New Delhi
I attempted that one the very first time,arrived out very well.Interesting recipe and also the attracting pics. This is my personal favorite recipe site to consult if I have to make anything. Thanks.
