Thursday, March 18, 2010

Mysore Pak (South Indian Dish)

Mysore Pak (South Indian Dish)


Besan (chick-pea flour) 1 cup
Sugar 1 1/2 cups
Ghee 2 cups
Water 1 3/4 cups

  • Dissolve the sugar in the water and heat it.
  • Keep stirring till you get a thread consistency.
  • You can check for this by feeling the syrup between your fore-finger and thumb. (If the syrup has reached the required consistency, then you will able to pull it out like a thread).
  • Remove all the lumps in the chick-pea flour and add it to the syrup, 1 table spoon at a time.
  • Reduce the heat and add 2 teaspoons of ghee.
  • Stir, till the flour and ghee has completely blended with the syrup.
  • Repeat procedure 2 till you finish all of the besan.
  • Continue to stir and keep adding ghee 1tsp. At a time till the mixture changes color and texture.
  • At one point, you will observe that the mixture is not able to absorb any more ghee. Also, the whole mixture becomes porous and starts leaving the edges of the vessel.
  • At this point, transfer the mixture into a greased plate and with a
  • spatula press the mixture down till the excess ghee surfaces.
  • Do not remove the excess ghee.
  • Allow it to cool for 10 minutes. Then, cut it into desired shape and wait for another 10 minutes.
  • Carefully remove each piece and arrange on the serving tray.

Cooking time: 45 minutes.
Yield: 40 medium sized pieces.


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