Mysore Pak

Ingredients

  • Channa dal flour(Besan) - 1 cup
  • Ghee - 2 cups (Can be substituted with one cup of ghee and one cup of oil)
  • Sugar - 2 cups

Mysore Pak

method

  1. Roast the besan in a tava for 2 minutes.
  2. Melt the ghee or ghee and oil to lukewarm. Add half of the mixture to the roasted besan and make batter without lumps. Let the remaining ghee sit in low flame till needed.
  3. Pour the sugar in a non stick vessel with half a cup of water and turn the heat to medium. When the sugar is dissolved (no need to boil for longer time) add the besan batter and stir continuously.
  4. Pour the hot ghee into the basen and sugar mixture at regular intervals. Pour two ladle full of ghee at first and stir continuously till the ghee gets absorbed. Repeat the process till all the ghee is emptied out. When you pour the hot ghee into the batter, it sizzles and bubbles at the top. This process helps to cook the batter from the top.
  5. Keep stirring for another 5 or 10 minutes till the batter doesn't stick to the vessel. From time to time pour a drop of the batter into cold water and check if it reached soft ball consistency (At around 235° F–240° F the batter dropped into cold water will form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand).
  6. When it reaches soft ball consistency turn the flame to low and let the batter sit for another one minute. Keep stirring till the end.
  7. After a minute transfer the batter to a greased plate and let it cool for 10 minutes.
  8. When it gets cooled a bit, cut it into pieces using a greased butter knife or regular knife. Don't wait for the batter to get completely cooled. This recipe yields around 16 to 18 pieces.

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