MYSORE PAK

MYSORE PAK

Ingredients:
Besan flour-1 cup
Ghee-1 cup
Oil-1/2 cup
Sugar-1 1/4 cup
Salt-1 pinch
Water-1/4 cup

Method:
1.Add the besan flour in a non-stick kadai and dry roast it for 2-3 mins or until you get a nice aroma.(Do not burn the flour).

2.Add the roasted besan flour in a bowl and add oil and pinch of salt and mix well without lumps.

3.Add the flour mix in a filter (to remove dust and lumps) and keep it ready. 

4.In a non-stick kadai,add sugar and water and dilute and boil to bring it to a one string consistency.

5.Add the strained flour mixture into the sugar syrup and keep stirring in medium flame.

6.Start adding ghee little by little.May be in 3-4 batches.
7.Mix well till all the ghee is absorbed.

8.Add the remaining ghee till all the ghee is fully absorbed.
9.Slowly it will start to froth from the corners of the kadai.

10.Keep stirring till you find a change in the colour of the flour from a dark yellow to a lighter shade.

11.You will now find that the mixture doesn't stick to the corners and the ghee starts oozing out and that it is fully frothy.
12.Now it's perfect time to transfer to a greased plate.

13.Tap the plate twice for the mysore pak to set well from the bottom.

14.Tap it with a spoon or a cup to smoothen the top layer.

15.Run a knife through the mysore pak to make pieces when it is half-cooled.
16.Now let it cool completely.

16.Turn the plate upside down and give a tap for the pieces to come out easily.
17.Melting and mouthwatering mysore pak is now ready.

18.I have made 3 different type of cuts.

 

   

  

Note:
1.Every step of mysore pak is very important.

2.Strain the mixed besan and oil mixture to avoid lumps and dust .
3.Never leave the mysore pak without stirring once you place in the stove.
4.One string consistency is very important.Don't boil beyond that,as it may lead to a hard mysore pak.
5.Also while stirring, do not keep in the stove for a long time even after it became frothy, this will also lead to a hard mysore pak.