Mysore Pak is mostly made for Deepavali festival. Preparation process of this sweet is believed to be tougher.
Ingredients:
Besan - 1 cup
Sugar - 2 1/4 cups
water - 1/4 cup for every cup of sugar
Ghee - 2 to 2 1/2 cups
Preparation:
Take a tray and spread few drops of ghee on it. Keep this ready before you start preparing the sweet, so that hot content can be poured on it once done
Mix besan well with a spoon of ghee until you get rid of all lumps
Sieve besan and keep nice flour aside to use
Dissolve the sugar in water and boil it until single string consistency. In this stage, sugar water would have boiled well and slightly foamy
Heat ghee parallely in another burner
Add flour slowly to sugar water and stir continuously
when the mix bubbles out, start adding hot ghee laddle-by-laddle and continue stirring (Use help from another person for this step)
Mix will become frothy with addition of hot ghee. This will create perforation in mysore pak and indicates correct consistency
continue adding ghee and stirring until the frothy content blends well, starts to solidify and comes out of the pan without sticking
Now pour this content on tray. Don't level the content as it will remove perforation and crispy texture
After a minute, cut it out with knife. Just make lines but don't take out pieces yet
Leave it to cool down for 30 mins to 1 hr, as the ghee inside the mixture will be still hot and cooking it
Take out pieces. It should break easily. you will notice the centre layer of the sweet slightly turned brown in color. This is a sign of perfect Mysore pak !
Store it in air tight container for better shelf life
Servings:
20 Pieces
Ingredients:
Besan - 1 cup
Sugar - 2 1/4 cups
water - 1/4 cup for every cup of sugar
Ghee - 2 to 2 1/2 cups
Preparation:
Take a tray and spread few drops of ghee on it. Keep this ready before you start preparing the sweet, so that hot content can be poured on it once done
Mix besan well with a spoon of ghee until you get rid of all lumps
Sieve besan and keep nice flour aside to use
Dissolve the sugar in water and boil it until single string consistency. In this stage, sugar water would have boiled well and slightly foamy
Heat ghee parallely in another burner
Add flour slowly to sugar water and stir continuously
when the mix bubbles out, start adding hot ghee laddle-by-laddle and continue stirring (Use help from another person for this step)
Mix will become frothy with addition of hot ghee. This will create perforation in mysore pak and indicates correct consistency
continue adding ghee and stirring until the frothy content blends well, starts to solidify and comes out of the pan without sticking
Now pour this content on tray. Don't level the content as it will remove perforation and crispy texture
After a minute, cut it out with knife. Just make lines but don't take out pieces yet
Leave it to cool down for 30 mins to 1 hr, as the ghee inside the mixture will be still hot and cooking it
Take out pieces. It should break easily. you will notice the centre layer of the sweet slightly turned brown in color. This is a sign of perfect Mysore pak !
Store it in air tight container for better shelf life
Servings:
20 Pieces
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