Monday, October 12, 2009

Mysore pa

This was totally unexpected. I got nice north Indian friends recently. One of them, Sutapa was very much interested in mysore pak. My mother in law is a sweet specialist. So I got the recipe from her, dropped tharun at his playschool and went to sutapa's place, She had kept the ingredients ready i.e
Besan(Gram flour) - 1/2 cup
Ghee - 1/2 cup
Oil - 1/2 cup
Sugar - 1 1/4 cup
Water - 1/2 cup

1.Add 1/2 cup of water to sugar in a thick bottomed pan and heat it.
2. Once the sugar dissolves fully in water, add the gram flour gradually while stirring continuously to avoid lumps.
3. Once all the flour is dissolved, add ghee while continuously stirring it.
4. Add oil also and keep stirring. For a while you might think its too much of oil and ghee. But once in a while its ok.
5. Stirring is the only difficult part of the method, so you can use both hands alternately. Since I did with my friend it was not too much of pain.
6. After it starts hardening and stirring becomes difficult and the whole paste separates out of the pan thoroughly, transfer the contents into a plate greased with butter/ghee.
7. Let it cool for 10 minutes and later cut it into diamonds.
8. Yummy mysore pa is ready. This is another sweet trial which turned successful the first time itself:))

Note: Preparation time is just half an hour.


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Parasmani said...

My favorite!
We cook the besan in ghee till golden brown and then add the warm syrup and then quickly mix and remove from the heat.

Ramya said...

Hi Paras, welcome here:) the procedure u r saying is for besan laddu, I tried tat too. we add fried nuts also to it. but this is the traditional mysore pak slightly modifed with more ghee, which is common in most of the south indian weddings.

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Rinku Naveen said...

Yummy mysore pak..