How To Prepare South Indian Mysore Pak At Home
Mysore pak is a traditional South Indian sweet that is prepared mostly for festivals, especially during Diwali. The homemade Mysore pak is prepared with besan, sugar and ghee as the main ingredients. Mysore pak, as the name suggests, originated from the royal kitchen of Mysore.
The Mysore pak must be light and slightly crunchy. The ghee will melt in your mouth, once you take a bite of it. This popular South Indian sweet is delicious and has a great demand during festivals. Mysore pak does not require any special expertise; however, you must get the right consistency of the mixture to get the sweet right.
Mysore pak is traditionally prepared only with ghee. In this recipe, we have used ghee and oil to give it a unique texture. So, if you are keen on trying something unique and toothsome, here is an easy recipe with a video and step-by-step procedure along with images.
INGREDIENTS
Ghee - 1 cup
Oil - 1 cup
Sugar - 2 cups
Water - ¾th cup
Besan - 1 cup
HOW TO PREPARE
1. Grease a plate with ghee and keep it aside.
2. In a heated pan, add ghee and oil.
3. Allow it to melt and heat up until it is piping hot.
4. Keep it aside on low flame .
5. In another heated pan, add sugar.
6. Immediately, add water to prevent the sugar from burning.
7. Allow it to dissolve and the syrup to boil for 4-5 minutes to one-string consistency.
8. Add besan little by little and stir continuously to avoid the formation of lumps. 9. Allow it to thicken slightly for about 2 minutes.
10. Once it starts sticking to the pan, add a ladle of the hot oil-ghee mixture. 11. Mix well and allow it to cook for 2 minutes.
12. Repeat the process of adding the oil-ghee mixture and stirring 2-3 times more, until the besan stops frothing.
13. Once done, stir until the mixture thickens and starts to leave the sides of the pan.
14. As soon as it starts collecting in the centre, pour it onto the greased plate. 15. Flatten it and level it evenly.
16. Allow it to cool for 10 minutes.
17. Grease a knife with ghee.
18. Cut it vertically and then horizontally to get square pieces. 19. Carefully remove the pieces and serve at room temperature.
INSTRUCTIONS
1. You can sieve the besan before using it. This will reduce the formation of lumps.
2. You can use 2 cups of ghee instead of a cup of oil and a cup of ghee.
3. The oil-ghee mixture must be poured until the besan stops frothing.
4. Make sure the mysore pak is removed from the stove and set on a plate at the correct consistency.
If it is over done, then the sweet cannot be cut into proper pieces.
Mysore pak is a traditional South Indian sweet that is prepared mostly for festivals, especially during Diwali. The homemade Mysore pak is prepared with besan, sugar and ghee as the main ingredients. Mysore pak, as the name suggests, originated from the royal kitchen of Mysore.
The Mysore pak must be light and slightly crunchy. The ghee will melt in your mouth, once you take a bite of it. This popular South Indian sweet is delicious and has a great demand during festivals. Mysore pak does not require any special expertise; however, you must get the right consistency of the mixture to get the sweet right.
Mysore pak is traditionally prepared only with ghee. In this recipe, we have used ghee and oil to give it a unique texture. So, if you are keen on trying something unique and toothsome, here is an easy recipe with a video and step-by-step procedure along with images.
INGREDIENTS
Ghee - 1 cup
Oil - 1 cup
Sugar - 2 cups
Water - ¾th cup
Besan - 1 cup
HOW TO PREPARE
1. Grease a plate with ghee and keep it aside.
2. In a heated pan, add ghee and oil.
3. Allow it to melt and heat up until it is piping hot.
4. Keep it aside on low flame .
5. In another heated pan, add sugar.
6. Immediately, add water to prevent the sugar from burning.
7. Allow it to dissolve and the syrup to boil for 4-5 minutes to one-string consistency.
8. Add besan little by little and stir continuously to avoid the formation of lumps. 9. Allow it to thicken slightly for about 2 minutes.
10. Once it starts sticking to the pan, add a ladle of the hot oil-ghee mixture. 11. Mix well and allow it to cook for 2 minutes.
12. Repeat the process of adding the oil-ghee mixture and stirring 2-3 times more, until the besan stops frothing.
13. Once done, stir until the mixture thickens and starts to leave the sides of the pan.
14. As soon as it starts collecting in the centre, pour it onto the greased plate. 15. Flatten it and level it evenly.
16. Allow it to cool for 10 minutes.
17. Grease a knife with ghee.
18. Cut it vertically and then horizontally to get square pieces. 19. Carefully remove the pieces and serve at room temperature.
INSTRUCTIONS
1. You can sieve the besan before using it. This will reduce the formation of lumps.
2. You can use 2 cups of ghee instead of a cup of oil and a cup of ghee.
3. The oil-ghee mixture must be poured until the besan stops frothing.
4. Make sure the mysore pak is removed from the stove and set on a plate at the correct consistency.
If it is over done, then the sweet cannot be cut into proper pieces.
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