Monday, 19 January 2015

Mysore Pak – Traditional Porous Mysore Pak

Wow, I am still amazed to think that my blog has successfully completed two years in the world of blogosphere. To celebrate this second anniversary, I am sharing with you all this traditional Mysore Pak. I want to thank each and every one of you from the bottom of heart for visiting my blog, trying out recipes, letting me know and encouraging me. I thank you all for the love and support you have given since Priyas Virundhu was first launched. Please keep visiting and shower your blessings and wishes for the future years to come. Do check out other traditional Festival Sweets and Snacks here.

Here’s how to make Mysore Pak with step by step photos…


Ingredients

Besan Flour/Kadalai Maavu
1 cup
Ghee
1 cup
Oil
1 cup
Sugar
2 cups
Water
½ cup
Preparation time: 15 minutes      
Cooking time: 20 minutes
Makes: 25-30 pieces

Method

Grease a plate [3-4 inches deep] with ghee and keep it aside. Mix oil and ghee in a bowl and keep it aside. Sieve the besan flour and keep it aside.

Heat a kadai and roast the besan flour until raw smell vanishes. Make sure you do it low flame and do not burn the besan flour.


Now to make the sugar syrup, add sugar to a heavy bottomed kadai. Add water and mix well.

Let the sugar syrup come to rolling boil. Check the single thread consistency by adding a drop of syrup into a small bowl of water. It will settle down without dissolving in the water or take a drop of sugar syrup between index finger and thumb a single string will form.

Now this is the correct consistency, the sugar syrup will look frothy. Add the besan flour little by little and stir continuously without forming any lumps.


Slowly add the oil & ghee mixture while stirring continuously. Do not add all the ghee mixture at the same time. Add one ladle at a time and stir the besan flour mixture, it will turn frothy and bubbly.


The besan flour mixture will absorb all the ghee & oil mixture and at one point the ghee will start to float and besan flour mixture will start to leave the sides of the pan.

Now switch off the stove and transfer the mixture to the greased plate. Flatten the surface with a greased flat spatula. Let it rest for 2-3 minutes and cut it into diamonds with sharp knife.

Let it cool down completely, remove the mysore pak pieces from the tray.


Enjoy this traditional, porous and mouth-watering mysore pak. You can store these mysore pak in air tight containers and enjoy them for up to 15 days. But believe it or not these are so addictive that you and your family members will finish it off very fast. Do not forget to check out other traditional festival sweets and snacks here

Thank you all for visiting my website, please come back again for more authentic and traditional sweets from my kitchen.

If you find the post really interesting, it will be really nice of you if you can share it with your face book fans or twitter friends or pin it or google + circles today. I will be very happy if you can join as google follower, all it takes is just one click. All this means a lot to me and a great encouragement as well.


Until then I am signing off…



15 comments:

  1. Happy Anniversary!!!!!!!!!Mysore pak looks perfect

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  2. Congrats... Lovely recipe to celebrate the occasion

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  3. Congrats u for the second anniverssry. Yummy sweet.

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  4. u explained everything so well . looks yummy
    keep in touch
    www.beingbeautifulandpretty.com
    www.indianbeautydiary.com

    ReplyDelete
  5. congrats dear and mysore pak looks yummy

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  6. Happy Anniversary Priya... <3 yummy Mysore pa...

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  7. happy anniversary priya,, mysore pak looks super yumm..

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  8. Happy Anniversary......dear This is my all time favorite sweet... :)

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  9. congrats on ur blogoversary dear... wish you many more to come... and what a way to celebrate with this awesome mysore pak...

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  10. Congrats,perfect sweet to celebrate

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  11. yummy and mouthwatering mysorepak...

    ReplyDelete
  12. Congrats on your blog anniversary.. Mysore pak looks truly delicious.

    ReplyDelete

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Priya Anandakumar

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