Monday, October 24, 2011

Mysore Pak

There is no Diwali in South India without this delicious sweet. This is quite easy to prepare with just 3 ingredients and at the same time it can be a bit challenging too for the beginners.
Once mastered, this is just a breeze and can be prepared within 30 minutes.


Ingredients
Besan flour : 1 cup
Sugar: 2 cups
Ghee: 2 cups
Water: 1/2 cup


Procedure:
Step1:
Sift the besan.
Also have a greased pan ready


Step2:
Heat 1 tablespoon of ghee in a wide pan and add sifted besan to it.
Roast it in a medium flame until the raw smell goes off
Keep this aside


Step3:
In a wide pan/sauce pan, mix 1/2 water and 2 cups of sugar.
Heat this mixture to one string consistency
Test for one string
Once the mixture starts boiling have a cup of water by the side. Pour a drop of syrup in the water.If the syrup does not mix with water and forms at the bottom, it is the correct consistency
Alternatively, if the syrup hangs like a single thread in a spatula, it is one string consistency




Step4:
Immediately add the sifted besan to the sugar syrup little by little and mix well.



Step5:
Heat ghee by the side


Step6:



Pour a laddle of hot ghee in the besan mixture.Once the ghee is added, the mixture will froth for a while.(It will be similar to the reaction when  we add vinegar to baking soda).This is quite normal and this is the indication that besan is getting cooked in hot ghee.


Step7:
Once the froth subsides, add another laddle of ghee. Add ghee for every 30 seconds


Step8:
By the time the whole ghee is added, the besan mixture would have cooked.In a couple of minutes, the mixture would form like a ball and will start becoming porous.In Tamil it is called as 'Poothu varuvathu'.



Step9:
Quickly transfer it to a greased pan.
The mysore pak is still getting cooked after pouring into the pan


Step10:
Cut into desired shapes after 10 minutes


Notes:

  • Two important things to be noted in making Mysorepak is the right sugar syrup consistency and correct consistency at which the stove is switched off
  • The sugar syrup consistency will change very quickly and we need to add besan before that.
  • If proper consistency is not attained, then the mysore pak will not set and may resemble halwa
  • If the besan is added at the next stage of one string consistency, then the mysore pak will be little crumbly
  • This sweet should always prepared in low-medium flame
  • This requires constant stirring. No multi tasking
  • A perfectly done mysore pak will typically have three different layers, the middle layer being brown and the sides being yellowish brown

15 comments:

  1. Well done, super prefect mysore pak..feel like having rite now..

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  2. Happy diwali ... Wow looks yummy and delicious ....

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  3. Yum Yum and tempting Mysore Pak.Luv it.Dear Blogger Friend,Wish U a Warm and Happy Diwali.Enjoy the Festivities with taste-filled delights,Safe and Delicious Memorable Moments - Regards, Christy Gerald

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  4. Nice step by step recipe looks delicious.Happy Deepavali to you and your family:)

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  5. Superb. I really need to prepare this now. you have got a perfect texture too. Happy Diwali to you and your family.

    Cheers,
    Uma
    My Kitchen Experiments

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  6. Mysore pak looks so perfect! Wish you and your family a very happy and safe diwali!

    -Lavanya
    My Recent Post: Boondhi Ladoo

    My Recent Post: Kaara Boondhi

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  7. Wow, its looking perfect!!
    Wish you Happy Diwali :)

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  8. Happy Deepavali to you and your family. Mysore-pak looks awesome.

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  9. Perfectly made,delicious sweet..

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  10. Yummy and very detailed steps.. Love it

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  11. yummy.. Love the detailed steps.. Feels like grabbing that mysore pak

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  12. Wow...This has come out perfect...

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  13. ummm...yummy yummy mysore pak,its perfectly done and well explained with pictures.Bookmarked.

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  14. Great work Dear.Deliciously Done MysorePak.Luv it.

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  15. I book marked ur blog...Really really too good...Each and every recipes are well explained with pictures...Amazing.Please give ur mail id..More kudos to ur mail

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