mysore pak recipe by venkatesh bhat
Ingredients: Besan Flour (Kadala Maavu) – 1 Cup Sugar – 1 Cup Ghee – 1 Cup Water – 1/4 cup Method: In a non-stick pan, add a tsp of ghee and roast the besan flour until a nice aroma comes (for 3 to 4 mins). Then sieve it to remove lumps. When you sieve, break the balls that are formed because of roasting in ghee. In a mixing bowl, transfer the flour and add 3/4 Cup of the ghee. Mix it well. The batter will be in running consistency, set it aside until we prepare the sugar syrup. Grease a plate with ghee and keep it ready. (I used my Borosil square bowl). In a pan, add the sugar and 1/4 Cup water. Stir it until the sugar dissolves. After that stop stirring and bring it to boil. Check for One String Consistency, if you take the sugar syrup between your thumb and index finger it should form a string. (You can check my Motichoor Ladoo for detailed One String Consistency). Now add the besan-ghee mixture to the sugar syrup and stir continuously. In a low flame, add the remaining 1/4 cup ghee in intervals and stir continuously. At one stage, the mixture will start leaving the pan without sticking to the bottom as shown in the picture below. Switch off the flame. Transfer it to the greased pan, it will spread by itself while pouring. Just tap it once for even spreading. Cut into squares or diamonds when it is hot. The yummy soft Mysore Pak is ready and can be served as Diwali goodies to your friends and family.
mysore pak recipe by madhura
INGREDIENTS 3 cups Besan / gram flour 3 cups Sugar 1 cup water 1 cup Ghee / clarified butter 1 cup Oil INSTRUCTIONS Heat up the pan on lower medium heat. Add sugar, water to the pan. Mix well. Cook the syrup until it reached single thread consistency. Cook the syrup over high heat for just about 5 minutes. Once the syrup reached single thread consistency, add besan. Stir well. Use a potato masher to beat the lumps. Heat another pan on low heat. Add ghee, oil to it. The oil mixture is ready. Begin to add a ladleful oil mixture to besan. Stir well. Cook until oil is completely absorbed in besan. Once the oil mixture is completely absorbed in besan batter, add the next ladleful oil mixture. Repeat the process until all the oil mixture is added to the besan batter. When you add the last ladleful mixture, transfer the mixture into a trey immediately. Spread the mixture evenly in the trey. Give it a standing time of 5 minutes. Cut the Mysore Pak into small pieces with the help of a knife. Let it cool for 15 minutes and take the pieces out of the trey. Mysore Pak is all-ready to serve.
