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Showing posts with label 400th Post. Show all posts
Showing posts with label 400th Post. Show all posts

Jul 21, 2014

400th Post - Soft Mysore Pak





Mysore pak is one of the most popular sweet from Karnataka. It is made of generous amounts of ghee (clarified butter), sugar and gram flour. I love Krishna Sweet’s Mysore Pak. It has golden color, soft and ghee laden and neatly arranged in blocks in a plastic box. They put liberal amount of ghee to makes it soft.

 Here I tried to make like Krishna sweets, I could not completely recreate like that , but almost 90% succeed .The original Krishna sweets recipe is Besan: Sugar : Ghee in the ratio 1:3:3. Because of health reasons in my recipe  I  used 1:1 1/2:1.

Try my recipe and share your feedback.

Ingredients:

Fresh Besan                       1 cup
Sugar                                1 1/2 cups
Homemade Ghee                1 cup
Cooking oil                        ½ cup
Water                                ¼ cup 
Lemon color                         1 drop (optional)       
         
Method

  • Grease the dish with a little ghee and keep aside.
  • Dry fry the Besan till you get the aroma.
  • Sieve the flour and mix with oil, without any lumps and keep aside for 20 minutes.
  • In a pan heat sugar and water. Boil until you get a one string consistency. Add lemon color(optional)
  • (Drop the syrup on a plate; it should be like a pearl, without moving).
  • In mean time, heat the ghee separately and keep aside.
  • Once you get the one string consistency, add some ghee and slowly add the gram flour mixture and keep stirring continuously without any lumps.
  •  Reduce the stove heat. Cook on low-medium heat
  • Add ghee little by little stirring continuously.
  • Keep stirring till the Mysore pak will gather like a halwa and ghee starts leaving sides and mixture comes out from the vessel.
  • Pour it into the greased dish and spread it evenly.
  • Let it cool for 15 minutes and then cut into rectangular or your desired shapes.
  • Store them in an airtight container.

TIPS
  • Before start to make Mysore pak, all making materials should be ready and keep it one place.
  • Always use fresh Besan flour. Otherwise the Mysore pak will not taste good.
  • Stove heat should be medium.
  • The consistency of the sugar syrup is very important so wait till you reach one string consistency.
  • Use pure ghee, preferably home made ghee, to make soft and delicious Mysore pak.
Here is how to test the sugar syrup:

  • Take out the spatula from the sugar syrup. Touch the sugar syrup with your index or middle finger.
  •  Press the finger you touched the syrup with the thumb and then move apart the fingers. The syrup must stretch like a string.
  • If the syrup does not stretch, heat the mixture for some more time and test again.



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