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mysore pak
INGREDIENTS
- Bengalgram flour - 1/2 cup
- Sugar - 1 and 1/4 cup
- Ghee - 3/4 cup

METHOD OF PREPARATIOn
- Add 3 tbl.sp. of water to the sugar and prepare a syrup.
- Meanwhile, in another burner, heat ghee in a pan.
- When the syrup is thick (Pearl- like consistency, i.e., drop a little of the syrup in a grease plate and roll it between the forefinger and thumb. If it can be rolled, the syrup is thick and it is called pearl-like consistency.)
- Sprinkle a tbl.sp. of flour and add a tbl.sp. of hot ghee at a time and stir continuously to avoid lumps.
- Add the remaining flour and ghee little by little.
- Don't stop stirring. Keep a greased plate ready.
- When the mysore pak froths up, pour it on a greased plate.
- Shake well the plate gently so that the mysore pak will spread evenly.
- When it is half cooled, cut it with a greased knife into required size and shape.
Rava kesari | Aval Kesari | Mysore pak | Mango kesari | Carrot-Papaya halwa | Sesame(Til) laddu |
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