Besan flour 1 cup
sugar 3 cups
ghee 2 to 3 cups (but, I always add 2 cups only)
water 1 1/4 cups
Sieve the besan well. Keep aside.
Heat a thick vanali and add sugar with water. Mix them evenly including the sides till you get 1 thread consistency.
Once the consistency is reached, add besan flour slowly so that the lumps will not form and it is easy for you to stir. Keep the fire in medium right from here till the end.
Once the besan gets mixed with the syrup, time to add ghee; first add 1 cup of ghee fully(without any break). Mix well without stop and once the besan mixture absorbs them, then start adding the remaining 1 cup of ghee little by little.
Until before you use the ghee, heat it well(shd not be black) and keep in sim.(My MIL use to say that the ghee should be hot hot..which is the main secret for a tasty mysore pak)
Once the ghee is all done, keep stirring the mixture. Now, the bubbles will start coming all over the mixture and the liquid stage will slowly change into solid stage.
The best method is to find when to keep the vessel down-take a small portion of mysore pak in a spoon and put it in a plate; try to make ball. If it forms, then after 2 minutes you can switch off the stove. In this way, no one will miss the consistency. If you want little harder or little softer, it all depends on the ball.
And, finally, when you get a soft ball, wait for 2 mts as I said earlier. Pour into the greased plate and cut into square or diamond pieces when it is cold.
Delicious mysore pak is ready.
TIPS:
I dont prefer to add ghee fully; so, took half a cup of corn oil and rest 1 1/2 cup of ghee to make mysore pak. Tried this method only one time; it tasted great and also a few holes came at the bottom like KALYANA mysore pak. Not sure whether it is becoz of oil or not; have to try using oil with 1 cup.
If you are using oil, then, you should add oil first, then half a cup of ghee second and atlast, full cup of ghee should be added little by little. In this way, you cant find oil smell at all becoz, we are adding it at first, and adding ghee at the last; so, the ghee smell will be dominating the sweet.
I dont prefer to add ghee fully; so, took half a cup of corn oil and rest 1 1/2 cup of ghee to make mysore pak. Tried this method only one time; it tasted great and also a few holes came at the bottom like KALYANA mysore pak. Not sure whether it is becoz of oil or not; have to try using oil with 1 cup.
If you are using oil, then, you should add oil first, then half a cup of ghee second and atlast, full cup of ghee should be added little by little. In this way, you cant find oil smell at all becoz, we are adding it at first, and adding ghee at the last; so, the ghee smell will be dominating the sweet.
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