Mysore Pak : Though the name suggests the place of origin of this sweet as Mysore, it is common in every part of Tamil Nadu. The very name brings to our mind the sweet dripping with ghee and laden with sugar. Earlier this Sweet was prepared at homes for all festivals and weddings. Originally it was prepared in such a way it was a bit hard and porous. These days’ people prefer the “melt in the mouth” version of this Sweet which is famous in Coimbatore and the recipe is given below. Though it is quite easy to make, the trick lies in getting the right consistency of the sugar syrup.
Cooking Time: 30 minutes
No of pieces: 10
1. Bengal gram flour (besan or kadalai mavu) : ½ Cup ( 60 grams)
2. Refined Sugar : 1 Cup ( 200 grams )
3. Ghee (clarified butter) : ½ Cup ( 100 ml)
4. Oil ( Sun flower oil or any refined oil ) : ½ Cup ( 100 ml)
5. Soda bi-carb (cooking soda) : a pinch
6. Water : ¼ Cup
Grease a plate well with a teaspoon of ghee. Sieve the gram flour with a teaspoon of hot ghee fry the flour lightly in a skillet over low flame for a couple of minutes. Again sieve the flour and remove hard lumps. In a thick bottomed vessel add the sugar with water and keep it over medium flame and stir it well to get the one thread consistency.
Heat another skillet with ghee and oil over low flame to keep it hot in another burner or stove. When the sugar syrup comes to the one thread consistency (Please see laddu recipe for making this one thread consistency), start adding the flour slowly with a ladle in one hand and with the other hand stirring the sugar syrup- flour mixture continuously. After this, add the ghee to the mixture slowly like you did with the gram flour. When the ghee is completely added, keep stirring it for another 10 to 15 minutes carefully. The whole ghee is absorbed and then the mixture comes out frothy and leaves the sides of the vessel and immediately add the soda bicarb and pour the mixture fast in to the greased plate. Wait for a couple of minutes to cool and start cutting the pieces to shapes of your choice.
Tips: Shelf life for this sweet is longer and it can be kept fresh for a couple of weeks easily
at room temperature.
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