Mysore pak - Indian Sweets

Here comes a very authentic and traditional sweet that is prepared in our houses almost in all festive occassions.. It is said to have originated in Mysore (Karnataka), it is a very popular sweet and is made in many functions.. We make mysore pak also for parupu thengai. Parupu thengai is a cone shaped presentation of sweets prepared during marriages and authentic occassions. From wiki – “Mysore pak was first prepared in the kitchens of the Mysore Palace by a palace cook named Kakaasura Madappa”. Make sure you have everything ready before you start the process as you will have very little luxury time. Also keep a close watch when the color changes as you skip the time, then your mysore pak will not come correctly.. Next time I make this sweet I will try to take step wise clicks..

Ingredients

Ghee - 2 cups
Gram Flour / Besan / Kadalai Maavu / Chickpea Flour - 1 1/2 cups
Sugar - 2 cups
Water - 1/2 cup

Method

Mix besan with little ghee and rub it well
Sieve the besan and set aside
Grease a tray with ghee and set aside
Take sugar in a heavy bottomed vessel and add water
Allow it to come to a boil
Now boil the syrup until it reaches single thread consistency
Melt ghee in another bowl and keep it on low heat (but heat should be on)
To the sugar syrup, add the flour slowly and mix rapidly to avoid any lumps
When you mix rapidly, the lumps if any will breaks and dissolve
Now add hot ghee to the flour and sugar mixture and stir continuously
You will see the mixture frothing up (you need this froth, so this is your friend)
Cook till the mixture changes color lightly and ghee seperates
Transfer the mixture to the prepared tray and spread it out
When firm cut into squares or rectangles and enjoy!!!

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