Mysore Pak

Hi everyone ... been a while since my last post. Busy is not the excuse I want to shelter in but rather becoming very lazy. Today I am snapping out of it and want to share my latest adventure in my kitchen - Mysore Pak. This South Indian sweet is my father-in-laws favorite one. There are two type of Mysore Pak - one with holes and the other one without any holes. I am sharing the one with holes. A huge thanks to Vah re vah website for this recipe and please check out Vah chef's video on this recipe.

I hope 2011 year has started out amazing for all of you and I wish many more happiness through this year. Happy Ugadhi !

Ingredients :

Besan floor 1.5 cup
Sugar 2 cup
Ghee 1 cup
Oil 1 cup
water 1/2 cup

Method - Mix besan gram flour with little ghee and sieve. This process will eliminate besan from forming balls when you add it to sugar syrup. Meanwhile mix shee and oil together; heat it (not to boiling point). When oil / ghee is getting hot, take sugar in thick bottomed saucer ;add water and let it boil to form sugar syrup. Now add the flour slowly to the sugar syrup and mix rapidly so that no lumps are formed.Then add the hot ghee to the flour , stirring continuously .Cook till the mixture becomes frothy and ghee separates. Spread out on a greased plate. Cut into squares when firm.

Helpful hints - Use aluminum pan to spread out the hot mixture. I was told that aluminum pan can keep it hot and helps in forming holes inside Mysore Pak. Please be cautious since the whole procedure requires cooking at a very hot temperature.