Mysore Pak Recipe, Easy Mysore Pak Recipe

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Mysore Pak was the first prepared sweet or fudge in the kitchen of Mysore palace by the palace cooked named Kakasura Madappa during the the regime of Krishna Raja Wadiyar IV.

 Mysore Pak is prepared by adding ingredient ghee, sugar, gram flour, dried fruits (option). It is yummy sweet similar to fudge. It is traditionally served in southern India during weddings or festive occasion.

It is difficult to understand but very simple and easy recipe once if followed steps. Here I have tried my best to make Mysore Pak recipe in simple way and easy to understand. Hope you try and enjoy ....this sweet or fudge.
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Step By Step Method

1. Sieve the gram flour/ besan.
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2. We sieve the gram flour so that the lumps can be avoided and we get smooth flour, here is the smooth gram flour.
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3. Now in a heavy bottom pan or non-stick pan add sugar and water.
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4. Boil it till it forms one string consistency on slow flame.
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5. Now on the other side pour one and half cup of ghee in a pan and let it become hot.
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6. Pour two or three ladleful of hot ghee to the sieved gram flour.
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7. Now mix nicely the ghee and the gram flour to a smooth batter.
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8. On the other side check the sugar forms one string consistency.
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9. One string consistency is ready at this stage.
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10. Now pour the gram flour mixture to the sugar string prepared ( note the flame should be slow).
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 11. Stir the sugar string and the gram flour mixture till both combine together and form smooth batter.
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12. Ghee on other side which has been kept to become hot is ready to be poured in the smooth gram flour mixture.
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13. Pour the hot ladleful of ghee gradually and alternatively keep stiring, four to five batches at a time gradually and alternately keep stiring till the ghee separates the side.
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14. Keep stiring till it is bubbling.
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15. Keep stiring till the ghee leaves the sides.
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16. At this stage the Mysore pak is ready to transfer into the greased plate.
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17. Pour the Mysore Pak into the greased plate.
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18. Even it with knife or spoon.
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19. Take the sliced dry fruit, it is option.
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20. Sprinkle it on the Mysore pak.
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21. Allow it to rest for five minutes.
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22. After five minutes cut to slice or as desired shape.
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23. Allow it to rest for thirty minutes.
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24. Mysore pak is ready to serve.
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Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 14 pieces

Ingredient:
  • 2 cup sugar
  • 1/2 cup water
  • 1 cup besan/chickpea flour (sieved well)
  • 1/2 cup + 1 cup ghee 
  • 3 tbsp sliced dry fruits (almonds/cashew/pista)
Method:
  1. Take a heavy bottom pan or a non- stick pan add sugar and water to it. 
  2. Boil till sugar is formed to one string consistency. 
  3. After one string consistency formed reduced the flame to low, add to it sieved gram flour/chickpea flour gradually (approximately three-four batches) and alternatively keep stiring continuously avoid forming lumps. 
  4. When nicely mixed to smooth consistency add ladleful of hot ghee or oil and pour over the besan mixture alternatively keep stiring till ghee is absorbed completely.
  5. Keep repeating pouring of the ghee to besan four-five time till the ghee separates the pan. 
  6. Once the ghee starts separating the pan stop pouring the ladleful of ghee. Immediately transfer the mixture to a greased plate or tray. 
  7. After five minutes cut the pieces as desired (square or diagonal) and allow it to cool. 
  8. After thirty minutes separately the pieces. Garnish sliced dried fruits and Mysore pak is ready to serve.
Note:
  • Take greased tray or plate that have enough depth, this will help to continue cooking and get golden brown colour in between. 
  • Once ghee separates from the besan mixture stop adding the ghee, this indicates that Mysore pak is ready and transfer immediately into a greased plate. 
  • Cut to desired shape after five minutes and separate it after thirty minutes. 
  • Ghee can be substitute to refine oil.
Tips:
  • Benefits of cinnamon- lower the blood sugar, control bad cholesterol, improves metabolism.
Tag:
South Indian recipe, Indian recipe.

Author:
Mrs Smiley Sarabical.

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