Tuesday, February 7, 2012

Mysore Pak

  • Besan Flour / Kadalai maavu - 1 cup
  • Sugar - 1 cup
  • Ghee / Clarified butter - 1 cup 
  • Water - 1/4 cup

1. Take a pan and add a tsp of ghee.
2. Then add the besan flour and roast it till a nice aroma.
3. It'll take few minutes. But be careful, you should not fry brown.
4. Then see to that no lumps found. 
5. Now in a bowl, add the roasted besan flour and 3/4 cup ghee with and mix them well. (divide the cup of ghee into 3/4 cup + 1/4 cup)
6. The mixture should be in slightly pouring consistency. Keep aside for 15mins. 
7. Take a nonstick pan, add sugar and water.(Add water to just immerse the sugar. Do not add too much water) Keep in medium flame, and bring it to a boil
8. Boil well for 4 to 5 minutes and check for a string consistency(If you take the sugar syrup between the thumb and the index finger a single string will be formed. That's the correct consistency.
9. Meanwhile, grease a square pan with little ghee and set aside. 
10. Now add the besan ghee mixture to the sugar syrup. Now add the remaining 1/4 cup ghee little by little to avoid lumps and mix well.
11. Now sim the flame and keep mixing continuosly, add little ghee. 
12. Finally the consistency will be like the mixture will not stick to the pan.
13. At this stage switch off and pour it in the ghee greased plate. Just tap the square pan to spread them uniformly.
14. Cut it into any shape as per your wish and enjoy your mysore pak.

Hope you'll like and enjoy it :)