Tuesday, September 15, 2015

Mysore pak (a sweet) recipe

Ingredients :

  • 1 bowl gram flour (chana besan)
  • 1 bowl sugar(Chini)
  • 1 cup of water(Paani)
  • 1/2 cup deshi ghee
  • 4-5 crushed cardamom (elainchi)
Method :
Heat 2 tbsp ghee in a pan, add gram flour and roast for 1-2 minutes on low flame. Now, switch off and  keep it aside for cooling. Now use same pan, add water, sugar and stir until sugar dissolves and cook the syrup for at least 2 minutes. Now, add the roasted gram flour (Besan) to the sugar syrup and stir continuously ensuring that there are no lumps formed and add in all ghee and stir it. Now, keep adding the rest of the ghee until bubbles start forming on the surface and the mixture becomes light and starts to come out of the sides easily and switch off the flame. Now, add crushed cardamom and mix well. Now pour this mixture on a greased plate or tray and cut into desired shapes. Now when it cools down store in air tight container.

Method: ( In Hindi)
Sab se pahle gas on kerke pan rakhen. Ab pan garam hone ke baad, fir usmein 2 tbsp ghee, besan daal ker 1-2 minutes taak halka sunahara hone taak halki aanch per bhujen aur fire gas se utar ker thanda hone keliye rakhen. Ab usi pan mein paani, chini dalker tabtak pakayen jabtak chini ghule. Ab 2 minutes taak chashni ko dhimi aanch per pakayen fire usmein ghee mein bhuja hua besan daal ker jaldi-jaldi milate rahen taki besan mein gaanth na aaye aur ab baaki ka ghee daal den fire mix kerte rahe, aap dekhenge ki besan ke mixture mein bulbule jaisa halkapan ho raha hai aur pan ke chaaro or se ghee chchor raha hai. Ab gas bund ker ke usmein kuchla hua elainchi daal ker mix keren. Ek plate mein thoda sa ghee laga ker pehle se rakhen aur usmein tayar besan mixture ko faila ker rakhen aur manchaha aakar mein kaat len. Thanda hone ke baad aap bottle mein rakh sakte hain.


Step 1.

Step 2. (Roasted gram flour)

Step 3.

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Step 11.

1 comment:

  1. When you boil the water and sugar together, what temperature should they reach? I.e. should it be soft-ball or hard-ball consistency?
    Thank you!