MYSORE PAK

 

 

 

 

After Adhirasam,I consider Mysore pak,as the toughest sweet to prepare.Whenever,I attempt this sweet , I become apprehensive about the final outcome. But I'm really glad that I have mastered the technique of preparing perfect Mysore pak. You have to exercise great caution ,while preparing this sweet,as there is no scope for fine tuning or salvaging. If the consistency of sugar evades,the mysore pak will crumble and you

won't get the perfect texture and shape. I'm really elated that I have prepared perfect Mysorepak for this Diwali !

 

 

 

 INGREDIENTS :

GRAM FLOUR-  1 CUP

GHEE- 1 CUP

SUGAR- 1 CUP

WATER- 1/2 CUP

PROCEDURE  :

1. Sieve gram flour and keep it aside. In a pan add a teaspoon of ghee and fry the sieved flour  till nice aroma emanates and switch off.

2. Melt 1/2 cup ghee in a pan till warm. Don't melt ghee in high flame.Slowly add the roasted gram flour to warm ghee (1/2 cup) and whisk well to a smooth consistency. Reserve the other half cup of ghee and use it while stirring.

3. Heat water in another pan and dissolve sugar. Keep stirring till it reaches one string consistency.

4. Now turn the flame to sim and transfer the gram flour and ghee mixture and keep stirring till the mixture becomes frothy. Keep adding the 1/2 cup of ghee in between.

 

5.  At one stage,the mixture will thicken and leave the sides of the pan. At this stage,switch off the stove.

6. Transfer the same to a greased container and spread evenly.

7. Allow it to cool for 20 minutes and cut it to pieces.