Wishing you all a HAPPY DIWALI 2016 in advance. Am sure all of you will be very busy in preparing sweets and savouries for this diwali. For South Indians the Deepavali is on the 29th October and for the North Indians it is on the 30th. Wishing all my blogger friends and followers a very happy deepavali and let Lakshmi bring in lot of prosperity into your homes.
Mysore Pak – am sure by hearing the name all will remember the Sree Krishna melt in the mouth mysore pak. Yes this version is similar to that and am sure you will definitely have a melt in the mouth experience. My elder son(HARISH) asked me for this sweet, and when I searched found a lot of versions. But I was a bit intimidated to use that much ghee so I replaced a quater of it with refined oil and the results were amazing as no one would ever find I added oil.
Hope you all will try and let me know how much you liked it.
Cuisine: Indian | Category: Sweets/Deepavali Recipes | Prep time: 5 mins | Cook Time: 10 to 15 mins | Servings: 25 to 30 pieces approx. | Recipe Source: sharmispassions
- Besan/Kadalai Maavu– 1 Cup
- Sugar – 1 cup
- Ghee – 3/4 Cup (1/2 cup +1/4 cup)
- Oil – 1/4 Cup
- Water – 1/4 Cup
- Take all your ingredients ready.
- Take a plate in which you going to spread the mysore pak and grease it with oil or ghee.
- Take little oil in a vessel and add the Besan/Kadalai Maavu in it and roast until a nice aroma comes in low flame.
- Then sieve the rosted Besan/Kadalai Maavu.
- Take the sieved Besan/Kadalai Maavu in the same vessel you roasted and add 1/2 Cup ghee and mix everything well until there are no lumps.
- After that add the 1/4 cup oil also to it and mix everything well and set aside.
- Now take sugar in a wide mouthed non-stick vessel and add water to it.
- In high flame allow the sugar to dissolve and reduce it to medium and allow the syrup to thicken until you get a single thread consistency.
- Check the single thread in between your thumb and the forefinger.
- Now add the Besan/Kadalai Maavu ghee and oil mixture to it and mix everything until they get incorporated well.
- Add the remaining ghee in intervals and keep cooking till the mixture leaves the pan.
- Now transfer the mixture into the greased plate and cut squares or diamonds when it is warm itself.
- Allow it to set and take the pieces out and store in an air tight container for a week and enjoy the Mysore Pak.
Note : Adding given amount of oil doesn’t alter the result, adding more than that will compromise the taste.
Roasting and mixing the ghee before makes it easy and hassel free as there are no lumps formed by doing this way.
The single thread consistency is the key part to this sweet. If you miss it use it for something else and start fresh. It doesn’t take very long to attain this stage after the sugar dissolves, so keep an eye.
The next crucial step is need to off the stove when the mixture just leaves the pan. Over cooking at this stage will make the Mysore Pak a bit harder than the melt in the mouth texture.
Make the pieces when they are warm itself. After it sets it will break easily.
Melt the ghee if it is thick and set aside to cool before adding to the roasted Besan/Kadalai Maavu mixture.
The Mysore Pak is ready. Make this sweet this Deepavali and enjoy with friends and family. Try and let me know if you liked it.