Ghee
MysorePak
is a rich sweet which is made from generous amount of sugar and ghee with ChicPea
Flour(Kadala Maavu).Old people says that the chef in the Mysore Palace was
prepared this yummy sweet first,so it named as MysorePak. Two types of MysorePak
are there,Ghee MysorePak which is so soft in texture & the
another one is with less ghee,crunchy in texture.Here i posted soft
texture MysorePak which is like Sri Krishna Sweets Style.
And
am also the big fan of sweets. So it happened to try.Surely its going to be
kid’s favorite. The interesting thing about My Little Prince & MysorePak is, If he see the flag of Brazil, he
suddenly told its like MysorePak. Nowadays i learnt a lot from him.
I
prepared MysorePak before, clicked well perfectly but after that came to know its
good & soft in texture and also with little bitterness & raw smell.So i felt guilty
to post the sweet. So again i tried this sweet for New Year. It was a hit, soft in
texture, tastes well too. Very easy to prepare if you carefully follow Sugar syrup &
flour mixture cooking consistency.
Ghee MysorePak Recipe :
Thats it : Roast Flour – Mix in
sugar Syrup – Cook
Cooking
Time : 30mins
Yields
: 10 thick Pieces
Ingredients
:
ChicPea
Flour (Kadala Maavu)
|
1Cup
|
Ghee
|
1Cup (
¾ + ¼ )
|
Sugar
|
1Cup
|
Water
|
¼Cup
|
Tray
|
1
|
Procedure
:
#
Grease a square or rectangle shaped tray with ghee to make MysorePak Pieces.Keep
aside.
#
Be ready with the ingredients.Melt the ghee. Keep aside.
1. {Very
important Step} : Heat a pan in low-medium flame,add 1tbsp of ghee, chicpea
flour and roast it for 6 mins must till aroma came.Then sieve the flour.Keep
aside.
3. One
String Consistency : In a pan ,add water,sugar,after it dissolves and
starts boiling add 1tbsp of milk to it.Now the impurities in the sugar floats
on the top as a foamy dusty colour. Just remove the foam with ladle. Boil sugar
syrup till it thickens and check the consistency by adding syrup drops in a bowl
of water. If it dissolves you need to boil for more minutes. Now check ,if it
wont dissolves and able to collect & make a roll by your hands, that is the
right consistency. Immediately simmer the flame to low.
4. Now
add Flour-ghee mixture slowly to the syrup,stir continuously to blend well.Mixture
starts thickens and release bubbles,now you add remaining ¼
Cup of ghee at regular intervals say 3-4 times. Keep on stirring slowly,at one
stage it leaves the sides of the pan without sticking to the pan and
formed as a whole mass.In this stage you should be able to form the small
amount of mixture as a ball.Now Switch off the flame.{Very Important}
Ghee MysorePak is Ready....!
Notes
:
1.Roasting
the flour for 5-6 mins are so important otherwise it results with the raw smell
of the flour.(Happened for me.i roasted 3mins)
2.One-String
Consistency & Final flour cooking consistency is very important
for the soft texture and taste otherwise it results with bitter taste.
3.You
can also reduce the ¼ of ghee with oil.It also tastes gud but not gives very softy texture
as like Ghee MysorePak.But be generous with Ghee & Sugar if you choose Ghee
Mysorepak because the name itself says its ghee.
4.If
you are cautious with diet go for crunchy mysorepak version.Will post it later.
5.Its
rich sweetness with generous amount of ghee & Sugar makes you stop with one
piece....that is the main thing in Ghee MysorePak. So it is Perfect for Festivals.
6.The
MysorePak color is purely depends on the flour.
7.MysorePak
piece width depends on your tray. If you use a broader big one, you
yields very thin slices.
8.Adding
Milk in One-String Consistency is optional.
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