|1.||Besan / chana flour / kadale hittu / gram flour 1 cup|
|2.||Ghee / clarified butter 1 cup|
|3.||Oil 1 cup|
|4.||Khoya / kova / mawa / khova 1/2 cup|
|5.||Sugar 2 cups|
|6.||Milk 3/4 cup|
|7.||Turmeric 1/4 teaspoon|
|8.||Elaichi / cardamom / elakki powder 1/2 teaspoon|
|1.||If you have kept the khoya
in the fridge, remove the khoya and keep it in the kitchen, so its
temperature will become same as that of the room.
the flame to low.
In a thick bottomed kadai, heat sugar and milk.
|3.||In a utensil, heat ghee and oil together.|
the ghee and oil mixture becomes hot, take 1
tablespoons of the mixture and add it to the besan.
See also TIP #1.
the sugar syrup for a 1-string
If there is consistency as above, add the besan mixture to the kadai.
a ladle of ghee-oil mixture slowly
to the besan mixture, mixing it at the same time.
Add another ladle of ghee-oil mixture to the besan mixture, after a few minutes.
Repeat this process till most of the ghee-oil mixture is added to the besan mixture.
Add khoya and turmeric and cardamom powder, when
mixture starts bubbling.
Continue with the mixing process.
the mixture rises, add the remaining
and keep mixing.
the ghee-oil mixture begins to come out at
edges, continue to mix for 1-2 more minutes.
Switch off the stove.
Pour the mixture to a plate.
Spread, press and flatten the mixture with a spatula.
If there is extra ghee-oil mixture on the surface and sides of the besan mixture:
- Gently lift the plate,
- Pour the extra ghee back into the kadai or another utensil, ensuring the mixture does not fall down.
Keep aside for about 10 minutes to cool.
into pieces, using a knife.
Mysore pak is ready.
|TIPS||Soft Mysore Pak Recipe|
more you mix the besan mixture, the softer
will be the Mysore pak.
IMPORTANT: Always mix in one direction only
|2.||Ensure the sugar syrup doesn't become thick. Otherwise, the Mysore pak might become hard.|