One of the most visited pages on ‘Indian Food Kitchen’ is the Sweets and Desserts page. So I thought of reposting one of my favourite sweets Mysore Pak, though my best sweets are laddoo, jalebi and rosogolla. So here’s a recipe for those with a sweet tooth.
Update, 4th January, 2007: A video for making Mysore Pak is published here.
Recipe for Mysore Pak
- Bengal Gram flour – 1 cup
- Sugar – 2 cups heaped
- Water – 1/2 cup
- Ghee – 1 cup
- Vanaspathi – 3/4 cup
- Oil – 1/4 cup
Method:
Mix ghee with flour. Place a heavy kadai over the fire with sugar and water. When sugar is dssolved completely, strain it through a muslain cloth to remove dirt. pour it back in the kadai and heat till ball consistency (soft) is achieved. Sprinkle flour at this stage and keep stirring without forming lumps. In another pan, heat ghee , vanaspathi and oil together till it becomes very hot.
When flour blends well with the syrup, pour hot ghee in small amounts and stir constantly. All the ghee will get absorbed. After a few miutes the mixture will become frothy and ghee will be left out. At this stage, remove the kadai from the fire and pour over a greased tray. Pat it well for uniform distribution. Cut it into square pieces when still warm.
If you enjoyed this recipe then you’ll also enjoy more Sweet Recipes from India at our main website.
2 comments ↓
This method works well, no doubt and is the standard method… however, the most critical part is when to take it out from the heat ..a little earlier or a little later than the correct time would lead to disaster… i have posted an alternate method of making it on youtube .. maybe it would be of some help to people who would like to try
http://www.youtube.com/watch?v=zJ4dil9KGNA
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