Saturday, February 26, 2011

Mysore Pak

With the corner of her eye she watched her mother sit down for lunch. There was a naughty twinkle in her eye. Slowly she got up from her toys and climbed into her Mom’s lap. She wrapped her hands around her mother’s neck and buried her face there.  Then....Flashing her ever winning smile, she opened her mouth wide for her share of rice from her Mom’s plate. This was her usual trick. Slowly she whispered something and got back to her play. That evening, her mother surprised her with a plate of delicious Mysore Pak. She repeated her trick again and then gobbled up all that was on the plate. Several years later when this girl grew up and visited her parents with her husband, she made this delicious dish while all the others were gossiping in the balcony. Once done, with same twinkle in her eyes and a sweet smile, she led her parents into the kitchen......Surprise!!! You might have guessed who the girl was…right? Since that day every time I visit them, this is something I remember to make without fail. It was my dad’s favorite.

Mysore pak is a sweet dish of Karnataka, India, made with chickpea flour, sugar and ghee.  Generous amounts of sugar and ghee goes into the making of this dish. So this is not for the calorie conscious people.

We used to get two varieties of this sweet at ‘Guru sweets’, porous and the softer variety (also known as special mysore pak). For the porous variety traditionally the ratio of gram flour, sugar and ghee is1:3.5:4. The sugar is first melted into one string consistency before the flour and ghee are added. For the bright yellow color some bakeries add turmeric. For the softer variety you do not have to make one string consistency. It’s slightly easier than the porous variety. If made correctly it just melts in your mouth. 

This time I made this sweet for the 'Holiday dessert Potluck' organized by my department. 


Chickpea flour (Besan) -1 cup
Sugar -1 cups
Ghee(Clarified butter)-1 1/4 cup

Roast the flour for 3 mins. Take care not to burn it. Cool and sieve it a couple of times to aerate it. Mix it with ghee without any lumps. Grease a plate with ghee and set it aside.

Take sugar in a wide heavy bottomed pan. Add ¼ cup of water a put it on the stove. Let it come to a rolling boil. Now reduce the heat to medium and add the flour-ghee mixture. Keep on stirring continuously.  It will start to bubble. Keep on stirring until everything comes together as a mass.  Once it starts looking a bit dry and the bubbles stop, take it off the stove and spread it in the previously greased container/plate. Smooth the surface with the flat end of a spatula. Make cut it into desired shapes and let it cool for 30 mins.


Tips:
1. For porous variety increase the sugar and ghee to 3 1/2 cups and 4 cups respectively.
2. Do not compromise on the quantity of sugar and ghee
3. You can make it more flavorful by adding cardamom powder.
4. Roasting the flour is optional.

5 comments:

Sumitha said...

Looks yummyy :)

Yummy Team said...

WOW! Mysore pak perfect aayittundu..Lovely clicks! Njan ennannavo ethokke undakkan padikkunnathu :)

Suja Sugathan said...

Ethinekurichu kettapol muthale kothichirikkukaya..looks so yummy dear,recipe undaloo enthayalum onnu try cheyanam.

കല്യാണിക്കുട്ടി said...

കല്യാണിക്കുട്ടി ഒരു Mysore pak കൊതിച്ചി ആണേ... അപ്പോള്‍ പിന്നെ ഈ pic കണ്ടാല്‍ വെറുതെ ഇരിക്കാന്‍ പറ്റുമോ!!! പറ്റുമോ??? ഇല്ല.. എന്തും വരട്ടെ എന്നും പറഞ്ഞു കലയ്നിക്കുട്ടി പരിപാടി ആരംഭിച്ചിട്ടുണ്ട്. Result പിന്നെ പറയാം.

Sumitha said...

Njan ithu undakkiyee.... Nannayirunnu.... Thank you lolii :)

 
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