Friday, October 21, 2011

Mysore Pak

MYSORE PAK




HAPPY DIWALI to ALL!!!!!!!

I have tried preparing mysore pak the first time in my life and that came out really  tasty and soft......... Wish you all to have a wonderful and colourful festival with exciting sweets and savouries.


Ingredients:
Besan powder - 1 cup
sugar - 1 cup
ghee - 1 cup
water - 1/2 cup





Method:
- add 2 - 3 tbsp of ghee and fry the besan till the raw smell goes off
- allow that to cool and seive it to remove the lumps
- then make sugar syrup to 1 string consistancy by adding water 
- now while the sugar boils add the ghee and make it to heat up. Allow that to stay in slow fire.
- meanwhile when the sugar syrup reaches one string constistancy add the fried besan little by little slowly and mix well without any lumps
- in between add a spoon ful of ghee and fry till both the besan and ghee are fully used
- when the mysore pak leaves the sides of the pan and forms a ball pour that on a greased plate
- allow that to cool for 3 - 4 mins
- now cut them into pieces and serve.



Note:
- The main thing to note here is the sugar syrup consistancy and the mysore pak consistancy
- the ghee should be piping hot while its being poured in the besan mixture
- This was my first trial and it came out too well. So have a close watch on the consistancy..


1 comment:

Raja Lakshmi said...

HI,
NEW TO YOUR BLOG.

POINT 1) I WAS BROWSING YOUR 350TH POST OF SHEER KORMA. EXCEPT FOR THE WORDS "METHOD" AND "INGREDIENTS" SIMPLY NOTHING IS VISIBLE TO READ. NO OFFENSE PLEASE. SUGGEST YOU EITHER CHANGE THE WHOLE WRITING TO SOME DARK COLOR INSTEAD OF WHITE OR CHANGE THE BACKGROUND COLOR ITSELF.

POINT 2) PLEASE FIND A WAY FOR VIEWERS TO POST A COMMENT IN A EASY WAY BELOW THE RESPECTIVE RECIPES ITSELF. I COULD NOT POST COMMENT FOR SHEER KORMA.

MANY THANKS

RAJI