Skip to main content

Mysore Pak - Festive Treats

By
This recipe has been passed down for 2 generations. Every family has there own recipe and measurements, this is the way its made at home. Classic and authentic.


Ingredients:

1 cup gram flour, sifted,
1 cup + 1 cup ghee,
2 cups granulated sugar,
1/2 cup water,
A pinch of edible camphor,


Before you start:
  • Make sure you have all the ingredients measured out and kept in separate vessels. 
  • Keep a 10 - inch steel plate or square baking tray greased with ghee ready.
  • Keep separate ladles for separate pans.
  • You need to be very quick while making Mysore Pak and require complete concentration. So try to make it while you are alone.


Method:
  1. You would need two different kadhai's or heavy bottomed pans. One large and one small. 
  2. In the big pan, put the sugar and water and allow it to come to a boil. 
  3. Side by side, in the small pan, add 1 cup of ghee and allow it to melt completely.
  4. Once the sugar syrup becomes becomes sticky, reduce the flame.  
  5. Once the ghee has adequately heated, but not until smoking point, add the gram flour slowly but making sure you are stirring it continuously. Remove all lumps and now this will look like a paste. 
  6. Now put this gramflour paste into the sugar syrup making sure you are stirring continuously.
  7. Mix well and let this mixture come together and making sure you are stirring continuously. This is a must. Keep the flame at sim at all times.
  8. After about 12-15 mins of continuous stirring, you will see the color of the mixture turning deep golden and the mixture becoming slightly tough to mix. 
  9. Add a pinch of edible camphor at this stage. If not available, use super fine cardamom powder.
  10. At this stage you need to be very attentive. The mixture will start to froth or double up, something like when a bread dough with yeast rises. At this stage quickly turn off the heat and pour this into the greased plate.
  11. Gently flatten out the mixture evenly and allow it to cool sligtly.
  12. Insert a kinfe at the edge of the plate and if it comes clean, then this is ready to be cut into pieces.
  13. Cut into shape and size of your choice. I prefer diamonds :-) 
  14. Store in an airtight container.

This is absolutely delicious. The aroma that fills the house with the ghee and gramflour is outstanding. Enjoy :-)
Labels:

Comments

Post a Comment

Thanks for visiting my blog. I appreciate your feedback and/or suggestions!!

Popular posts from this blog

Authentic Bhajani Chakli | Chakli Recipe | Maharashtrian Chakli Recipe

By
 Chakli is a delightfully scrumptious snack that is often made in India during Diwali festival. Also known as Chakri, these spiral shaped crunchy snacks are made using the perfect blend of lentils and spices. Deep fried to a golden brown perfection, chaklis are lightly spiced with turmeric and chili packing in an explosion of flavors in every bite. Different parts of India have variations of this recipe. For example, in South India, Murukku(Chakli) is made using rice flour and a mild seasoning of salt and asafoetida. In Gujarat, Chakri is made with whole wheat flour or rice flour. In Maharashtra it is made with Bhajani, a special homemade flour. Chakli is easily one of the most popular Indian Diwali snack AKA faral and is best enjoyed with a piping hot cup of tea. What is Bhajani? Traditional Maharashtrian Chakli is made with a special homemade flour of rice and lentils called Bhajani. Rice and lentils are washed, air dried and then dry roasted over slow heat along with cu...
Post a Comment
Read more

Low Calorie No-Bake Chocolate Cheesecake

By
As the post title suggests, Low Calorie No-Bake Chocolate Cheesecake, you must be wondering, if there is chocolate and its a cheesecake, how could it be low calorie - well, its not really low calorie, but it would be definitely lower than an actual "cheesecake" :) This cheesecake is a fast track recipe which can be thrown in within a few minutes. I don't follow the classic baked cheesecake method. I've tried earlier and failed. But later I came across the no-bake cheesecake recipe and that became the base for all kinds of cheesecakes that I have prepared earlier. Coming to the ingredients, I don't use cream cheese which is the base for any cheesecake, because, firstly, its very high in calories and secondly its very not easily available here. So see we saved some calories there, with a little price paid on the taste. However, I can bet most people won't be able to make out the difference whether there is cream cheese or something else. I'm preparing...
20 comments
Read more

Sesame Seed Pellets - Til Ke Laddu

By
Happy Makar Sankranti & Pongal to all!!! Makar Sankranti is perhaps the only Indian festival whose date always falls on the same day every year i.e. the 14th of January. Can you guess why? This is because the festival of Sankranti is based on the solar calendar unlike the rest of Indian festivals, which are based on the lunar calendar. Makar literally means "Capricorn" and Sankranti is the day when the Sun changes it's position from one sign of the Zodiac to the other. Even though Sankranti comes every month, in the month of Magha (January) it is considered especially auspicious as it coincides with the harvest season and marks the end of the winter season. (Info: Google) Being a South Indian, I've relived the happiness and joy of Pongal every year... Though I did make chakara pongal which is customary in our house, I also decided to make Til Ke Laddu or tilgul . The sesame seed or til is given a lot of importance because in this season it is considered ...
9 comments
Read more