Soft Mysore Pak / Krishna Sweets Mysore Pak
Drum Roll..........da da da da......
Success ! Success ! Success !......Finally after 4 tryouts....
Yummy Yummy Yummy toooooo.........
Happy news for below two category of people...
Those who are addict of this ghee mysore pak ...celebrate because we got the recipe here....
Those who didn't know whats this try it then u will be joining the first category....and become addict....
So here's the recipe....
Besan/Gram flour - 1/2 cup
Sugar - 1 Cup
Ghee - 1 Cup
Water - 1/2 cup
Take a pan and add ghee and let it melt and get hot ...then put in slow flame..
To the gram Flour add a tbsp of hot ghee and mix well ,then sieve the gram flour...this helps in preventing lumps from forming when adding besan to sugar....
Take a pan and add sugar and water and let it melt and come to one thread consistency....
Then add gram flour to it and using a whisk keep on mixing so it wont form as a lump and wait till it forms a smooth creamy paste....when its smooth add ghee with a ladle one one spoon at a time to the flour.....(this hot ghee will cook flour on contact) ...keep stirring and keep on adding ladle and ladle of ghee...When u add hot ghee it will bubble...this is good so don't panic and do this process till u see the dough is coming out of the pan as one and is smooth ....If u want u can add whole ghee or if u feel the dough is coming together in 3/4 of ghee u can stop at that stage itself...(its not necessary to add entire ghee,its not problem to add whole ghee,its everyones personal choice...u can also add half oil and half ghee if u prefer but adding full ghee gives exact taste like in krishna sweets mysore pak....)
Pour the entire mixture to the greased plate or tray....
For those who have iron fingers....u can also take a little amount of melted sugar in between your index finger and thumb and if u expand between two fingers ,if it stretches to a string like thing then its one thread consistency.....
Success ! Success ! Success !......Finally after 4 tryouts....
Yummy Yummy Yummy toooooo.........
Happy news for below two category of people...
Those who are addict of this ghee mysore pak ...celebrate because we got the recipe here....
Those who didn't know whats this try it then u will be joining the first category....and become addict....
So here's the recipe....
Ingredients:
Besan/Gram flour - 1/2 cup
Sugar - 1 Cup
Ghee - 1 Cup
Water - 1/2 cup
Method:
Take a Plate and grease it and keep aside....Take a pan and add ghee and let it melt and get hot ...then put in slow flame..
To the gram Flour add a tbsp of hot ghee and mix well ,then sieve the gram flour...this helps in preventing lumps from forming when adding besan to sugar....
Take a pan and add sugar and water and let it melt and come to one thread consistency....
Then add gram flour to it and using a whisk keep on mixing so it wont form as a lump and wait till it forms a smooth creamy paste....when its smooth add ghee with a ladle one one spoon at a time to the flour.....(this hot ghee will cook flour on contact) ...keep stirring and keep on adding ladle and ladle of ghee...When u add hot ghee it will bubble...this is good so don't panic and do this process till u see the dough is coming out of the pan as one and is smooth ....If u want u can add whole ghee or if u feel the dough is coming together in 3/4 of ghee u can stop at that stage itself...(its not necessary to add entire ghee,its not problem to add whole ghee,its everyones personal choice...u can also add half oil and half ghee if u prefer but adding full ghee gives exact taste like in krishna sweets mysore pak....)
Pour the entire mixture to the greased plate or tray....
One Thread Consistency:
Take a bowl with water and add a drop of melted sugar to water if it settles down and u can take it out like a jello then its a one thread consistency.For those who have iron fingers....u can also take a little amount of melted sugar in between your index finger and thumb and if u expand between two fingers ,if it stretches to a string like thing then its one thread consistency.....
0 Comments