Mysore pak is one of my favorite sweet. Here in US we can't get it from any bakery. Last month one of our friend brought this from India. That was amazing and i wish to taste it again. Got some tips from my sweet grandma, watched vahchef's video and finally prepared jangris and mysore pak. But i couldn't agree with the taste of jangri thats why not posting that recipe. Regarding mysore pak, it came out too good. I'm very much satisfied with the taste and texture.
So you too can try. All you need is little bit concentration.
Ingredients:
| Besan flour/Kadalamavu | 1 cup |
| Ghee(melted) | 3/4 cup for mixing+1/4 for stirring |
For Sugar Syrup:
| Sugar | 3/4 cup |
| Water | 1/4 cup |
Preparation:
(1) Heat a pan and add 1/2 tspoon of ghee. To this add besan flour and saute it. In medium heat stir for around 5 minutes so that its raw smell goes off and a nice flavor emanates.
(2) Sieve the roasted flour to make sure it is evenly powdered (If you found any small balls just break it with hand and sieve it).
(3) Now add 3/4 cup of ghee to it and mix well. You will get a liquid form of mixture here, which will be in pouring consistency. Keep it aside.
(4) Mean while grease a silver plate/cake pan with ghee and keep it aside. I used bread making pan. Keep it aside. In a non stick pan add sugar and water( level should be just to cover the sugar. Don't add too much of water).
(5) In low to medium flame allow it to boil. Stir well till sugar dissolves completely. Once it dissolves stop stirring. Let it boil and reach one-string consistency ie when you take a drop of sugar between your thumb and fore finger it will form a single string. For more details click here->Sugar Syrup Consistency.
(5) In low to medium flame allow it to boil. Stir well till sugar dissolves completely. Once it dissolves stop stirring. Let it boil and reach one-string consistency ie when you take a drop of sugar between your thumb and fore finger it will form a single string. For more details click here->Sugar Syrup Consistency.
(6) Once you got one-string consistency reduce the flame to low and pour the besan mixture into it. Stir continuously. Add little ghee to it (remaining 1/4 cup) . Mind to stir continuously. Initially it will stick to the pan. Add the remaining ghee little by little and stir. At one stage mixture will move to the sides of the pan and will not stick anymore to the bottom ( I couldn't take that final snap. Just like the final stage of ada pradhaman, but that not much thick). All this will be done within 5 to 7 minutes.
(7) Switch off the flame and pour it to the greased pan. It will settle smoothly. After 5 minutes (with little heat in it) cut it to your desired shape using pizza cutter/knife. I used knife. Allow to cool completely and take out the pieces. Enjooooyyyyy………..
(7) Switch off the flame and pour it to the greased pan. It will settle smoothly. After 5 minutes (with little heat in it) cut it to your desired shape using pizza cutter/knife. I used knife. Allow to cool completely and take out the pieces. Enjooooyyyyy………..
Tips:
- Sugar syrup consistency is important.
- Mixing besan and sugar syrup is also important. If you proceed further from the correct state mysore pak will turn hard and crispy. Always mix in low flame
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