|Mysore Pak – Diwali Sweets|
Mysore Pak is a traditional sweet of Karnataka which is mainly made from gram flour, ghee and sugar. The correct measurements will always give good result. In Tamilnadu, we follow a different method of preparation, which i’m yet to try. In most of the local sweet shops, you would see a different version of mysore pak which also tastes slightly different. It has got more pores and it will be a little harder outside but soft from inside. I call it as kallu mysore pak (“kallu” – stone). I like it more than the ghee version.
After Krishna Sweets arrived, everyone is more attracted to the soft and melt in mouth mysore pak. For this ghee version, i followed few tips from vahchef site and a tamil cookbook. I’m looking for the traditional mysore pak recipe and i’m sure will get it soon from any of my relatives. Till then lets check this another version of mysore pak which is loaded with ghee and will start melting in mouth once gone inside 🙂
- 3 cup besan (gram flour / kadalai maavu)
- 2 and a half cup sugar
- 1 cup water
- 1 cup ghee (clarified butter), plus 1 tbsp ghee to mix with gram flour
- 1/2 cup oil
- Grease a plate / tray with ghee and keep it aside. Sieve besan flour and keep aside. Mix 1 tbsp ghee with flour and mix it with your fingers to form crumbles. Sieve the flour nicely again. Keep it aside.
- Heat ghee and oil in a pan or any other vessel. Let it heat on low flame. Heat sugar and water in another pan. Once sugar is completely dissolved, change the flame to medium.
- Stir the syrup till it reaches one string consistency. Take a drop of syrup and check it between your thumb and fore-finger. Once it forms a single thread, keep the medium to low and start adding besan flour little by little.
- Make sure no lumps are formed. Stir it frequently. Once all the flour is added, start adding ghee+oil mixture little by little. Keep stirring in one hand and pour the ghee+oil mixture using another hand.
- Once all the ghee is absorbed, after few mins the mixture will become frothy and start leaving the ghee. And also a nice aroma of mysore pak will start coming.
- At this stage, remove from the heat and pour the mixture over greased tray or plate. Spread it evenly and keep aside for 5 mins. When it is lukewarm, cut into pieces. After 5-10 mins, remove the pieces and store in an airtight container.
- Always use fresh gram flour to prepare any sweet or snack recipes.
- Follow the correct sugar syrup consistency and remove the mysore pak mixture at the correct stage as mentioned above. Otherwise, mysore pak will be soggy and will not hold the correct shape.
- Always follow the ghee measurements approximately. There would not be a prob if you add less ghee. At later stage of cooking, you can add more ghee and adjust it. But if you add more ghee at initial stage, then the recipe may fail and you will not get correct consistency.