Mysore Pak

Friday, April 1, 2011

One the most popular south Indian recipe liked by many. Some people use ghee instead to oil . If you use oil we get the three different colors .. yellow on the top light orange in the middle and light brown in the bottom
Ingredients:
Besan 1 cup
Sugar 2 cup
Ghee/Oil 2 Cups
Water  1 cup
Cardamom powder 1 teaspoon

Preparation:
1. Heat pan and add 2 teaspoons of oil and turn to low flame, now add the besan roast till raw smell goes out.
2. Sieve the roasted besan and transfer the sieved besan into a plate.

3. The third and fourth step need to be done simultaneously.  Make sugar syrup with 1 cup of sugar and 1/2 cup of water, boil untill it reaches string consistency(by this time you can notice rapid boiling). When to take dip a spoon or spatula the liquid will fall like a thick string. This usually takes 8 to 10 minutes in medium high flame.

4. Heat oil in a seperate pan.
 5. Add roasted flour to the sugar syrup and stir continuously ensure that no lumps  formed.
6. Add half of the boiling oil  besan and sugar syrup . Stir continously.
 7. Grease a plate with oil and keep it aside. Keep stiring contionusly after 2 to 3 minutes again add the half of the remaining oil in the pan and stir continously. Add the rest of the oil after 2 to 3 minutes.

8. Stir contionusly, when mysore pak mixture starts leaving the edges of the pan. Add cardamom powder and switch off immediately.
9. Immediately after switching off the stove pour this into greased plate from 2  feet height very carefully to get the bubble texture and multi colors. Cut them into rectangular shapes.

6 comments:

kitchen queen said...

yummy and lovely tempting mysorepak.

Treat and Trick said...

Looks yummy! Thanks for sharing dear...

AMMU MOHAN said...

very nice step by step preparation.. love to eat the whole thing...

SravsCulinaryConcepts said...

wow perfect and looks so yummy mysore pak !!

lalitha devi kota said...

your step wise explanation is good.I will try mysorepak in this method

lalitha devi kota said...

your step wise explanation with nice photoes is really good.

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