HAPPY KRISHNASHTAMI
One of the finest, melt in mouth sweet I have ever made. All through my childhood I was not a big fan of Mysorepak. The hard porous sweet made with part of ghee and part of oil, baking soda did not please me even once. But once I discovered the taste of this sweet made in the Sri Krishna sweet shop I was completely flattered and decided to learn the procedure of making it. I have tried half a dozen times before I could become an expert in making it. Loads of ghee, little patience and love makes the recipe into a mouth melting delicacy. Give it a sure try.
- Besan 1 cups
- Sugar 1 cups
- Water 1 cups
- Ghee 3/4 cup
- Oil 2 Tsp(Optional, can use ghee fully)
PROCEDURE
Grease a baking sheet or plate with ghee and set aside
Dry roast the besan on medium flame for 10 to 12 minutes and set aside to cool.
Once cooled sieve it so that there are no lumps.
Now heat a large non stick pan and add the sugar and water. Make a thin sugar syrup with one thread consistency.
Slowly add the besan to the syrup. Keep the flame low and keep mixing.
Add whole of the besan.
Whole ghee makes the mysore pak a little hard after a day or two.
Adding a little of oil at the end makes it remain soft.
Add ghee a table spoon at a time and keep stirring. keep the flame low. Unlike the traditional porous mysore pak where you want the mixture bubbling, here you don't want the bubbly frothy mixture. So keep the flame low, keep mixing and complete adding the ghee.
Also you don't want the ghee to be hot, as used in the traditional mysore pak preparation. Use the room temperature ghee.
Keep on mixing and add the oil too.
A stage a reached where the mixture leaves the sides of the pan and changes the color slightly. Pour the gooey mixture into the greased pan. Make sure the mixture doesn't become frothy. If the mixture becomes frothy you will end up with the traditional porous hard mysore pak.
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