Ingredients:
- Besan flour - 1 cup
- Sugar - 2 cups
- Ghee - 2 cups
Method:
- Seive the besan flour
- Dry roast the besan flour for 2 to 3 minutes and transfer it to a plate and cool it.
- Heat kadai, add sugar and 1/4 cup water or up to its surface and allow the sugar to dissolve completely
- Meanwhile heat ghee in low flame on another burner
- When sugar comes to single thread consistency, add the roasted besan flour and mix it well
- After a minute add ghee little by little ( the ghee should be in low flame because this only cook the besan flour )
- When the mixture comes without touching the vessel immediately transfer the mixture to the ghee coated plated
- After 2 minutes make desire shape with a knife
- When it cools down ( the heat that we can tolerate ) you can take as individual piece and taste it
- Keep it in a airtight container up to 1 week
Note:
- When pouring the warm ghee holes will come this indicates the besan flour is cooking well
- I used only 1 and 1/2 cup ghee if you use 2 cups full you will get even more soft mysore pak
- You can also use 1 cup vanaspathi or refined oil and 1 cup ghee
- In my house they like this type of crispy and crunchy mysore pak so i added less ghee if you add the full cup ghee you will get soft krishna sweets like mysore pak
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