Nov 10, 2012

Mysore Pak

This is one of my favorite sweet. My grandma and also my mother-in-law, they both are experts in making this sweet.  I learned this recipe from my MIL when she was here during last winter. 
This is my first attempt and it came out pretty good for the first try.  Here goes the recipe.

  1. Besan/Kadala Maavu - 1 cup
  2. Ghee - 2 1/2 cups
  3. Sugar - 2 1/2 cups
  4. Milk - 2 tsp

Sift the besan to remove the lumps from it. Keep a plate or a square pan moistened with butter.  Keep it aside. Take a heavy bottomed pan, fry the besan in medium heat adding couple of drops of ghee.  Do not burn the flour. Fry it till you it leaves a fine aroma.  Keep it aside.  In the same pan, add the sugar, add water just enough to cover the sugar and let it dissolve.  When it starts boiling, add the milk so that it removes that dirt from sugar.  A white layer of foam will form if there are any dirt.  Just remove it.  Let the sugar syrup boil till you get the one string* consistency.  Now start stirring the syrup while adding the flour without taking your hand off.  This part is tricky but it will keep the Mysore pak without any lumps.  Now add half of the ghee and let it cook.  Keep stirring the sweet.  When the ghee is absorbed, add the remaining ghee and keep stirring.  Mysore Pak will become like a halwa.  To make sure the correct consistency, take a small amount of sweet and try to roll it. It will not break while rolling.  Now its ready to remove from the fire.  Pour the sweet in the moistened plate/pan and spread it evenly.  Cut it with a moistened knife into small/ required pieces and let it cool.  Transfer it to a air tight container and enjoy.

And also this is gonna travel to Diwali Bash at Vardhini's Cooks Joy