Mysore Pak is one of the "Royal Sweets" in South India.This ghee melting sweet is mandatory in most of the houses on many special occasions especially Diwali
Step 3 - Mysore Pak preparation
"Chocolate Mysore Pak" preparation is similar to "General / Ghee Mysore Pak" but the only difference here is the incorporation of "Drinking Chocolate Powder" that makes it even more delicious
Here the ghee consumption is less compared to the general mysore pak but trust me no compromise in taste.Once the things are ready it can be made within 15 minutes hence time saving too
Tried to explain each and every step with pics captured from my mobile (I was doing it single handed).Please feel free to contact me for any clarification
Look out for Traditional Ghee Mysore Pak here
Here the ghee consumption is less compared to the general mysore pak but trust me no compromise in taste.Once the things are ready it can be made within 15 minutes hence time saving too
Tried to explain each and every step with pics captured from my mobile (I was doing it single handed).Please feel free to contact me for any clarification
Look out for Traditional Ghee Mysore Pak here
Ingredients
Part 1 - Sifting and frying
- Kadalai maavu / Besan - 1 cup
- Drinking chocolate powder - 2 tablespoons
- Ghee - 1 tablespoon
Part 2 - Sugar syrup
Part 3
Step 1 - Sifting
- Melt ghee in a thick bottomed kadai and roast the sifted besan-chocolate powder.It will look like bread crumbs.Let it cool
- Sift it again and keep it aside
Step 2 - One string sugar syrup
- Switch on the stove and keep the flame in high.Within 2 minutes you will notice the appearance of bubbles and sugar will be completely dissolved
- Simmer the flame and after a minute check for single thread consistency as follows:
- Once the single thread consistency is reached slowly add the sifted besan-chocolate powder by stirring it continuously and mix well
- Add 2 tablespoons of ghee and stir well till it is absorbed completely
- Repeat the above step (2 tablespoons at a time) till the ghee is exhausted
- Now the entire mixture / mass will becoming frothy and start leaving the sides of the pan.If you want "soft mysore pak" switch off the stove now otherwise keep stirring it
- Within few seconds you will slowly see the entire mass becoming porous.Switch off the stove at this stage
Step 4 - Cake / Burfi pieces
Relish and experience ghee melting in your mouth with each and every bite
With the remaining titbits and used kadai you can make Kheer as given in the link Tit Bit Burfi Kheer
- Transfer the above mixture to a greased tray
- Cut into desired shapes when it is warm
Relish and experience ghee melting in your mouth with each and every bite
With the remaining titbits and used kadai you can make Kheer as given in the link Tit Bit Burfi Kheer
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