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Fool Proof Mysore Pak That Tastes Like The One From Krishna Sweets

Written By Srimathi Mani on Monday, January 26, 2009 | 11:43 AM

Krishna Sweets in Coimbatore is very popular for its mysore pak. I know of so many people who love this sweet in my family and among my friends circle. The closest to the one in Krishna Sweets was this recipe that Mrs. Saraswathi Vishwanathan shared with me. She also gave me a hands on demo in preparing the perfect mysore pak that I have tasted so far in the U.S. I know most of you want to stay away from this sweet because it is made with lots of clarified butter or browned butter. The spin on that is substituting one cup of ghee with regular olive oil to make it a little healthy, not that it gets any healthy because the channa flour needs to be bathed in that fat to produce the perfect mysore pak. For all those mysore pak lovers I am sending it to JFI: Chickpea hosted by Sometime Foodie and Just For You event hosted by Alka of Sindhirasoi.





Gadgets:

Heavy Bottom Wok

Metal Spatula

Heavy Bottom Saucepan

Bowl

Prepared Tray

Pizza Cutter


Ingredients:

Besan Flour - 1 cups

Sugar- 2 cups

Ghee - 1 1/2 cups

Olive Oil - 1/2 cup

Water - 3/4 cup


Preparation:

1. Heat ghee and olive oil in a saucepan. Place the heat on low.

2. Heat the wok and add 2 tbsp ghee and roast the channa/ besan flour for 5 minutes or until the raw smell leaves. Remove and place in a bowl.

3. In that same wok add sugar and water and allow it to reach 100 degrees in the candy thermometer or 1 string consistency.



4. Add 5 tsp of the ghee oil mixture to the sugar mixture and mix well. Then add the roasted channa/ besan flour to the sugar liquid and mix well to remove all the clumps and make it into a smooth pasty liquid.

5. Keep mixing well for about 20-30 minutes on medium high until the mixture begins to froth and leaves the sides and keep adding the ghee that is kept warm a little by little.

6. Transfer it onto the prepared tray and cut into squares or diamonds using the pizza cutter.







9 comments:

  1. Though not a sweet person..I love the ones which we get at my moms native place.You can see the ghee dripping from it.yummm. Looks delicious..

    ReplyDelete
  2. Hi Srimathi,
    I love mysore pak! This looks like an easy recipe for mysore pak. Thanks for sending in this traditional dish to JFI Chickpea,
    best, ms

    ReplyDelete
  3. Hey...first time at ur blog...u have some grt recipes...i love the srikrishna mysore pak and urs looks so similar...was just wondering u have not mentioned adding the remaining ghee...is that all u need?

    ReplyDelete
  4. Thanks poornima for reminding me about the ghee.I have made the necessary changes to the preparation text. Thank you Ashwini and Ms for your comments.

    ReplyDelete
  5. I love mysore pak as well. Can I use any other oil than olive oil.Thanks for sharing.

    Radha

    ReplyDelete
  6. Thank you all for the comments. Radha, I have not tried with any other oil. The reason that I used olive oil is that it does not leave an after taste and lasts longer.

    ReplyDelete
  7. This recipe has been copies at following

    http://connect.sailusfood.com/2009/01/26/fool-proof-mysore-pak-that-tastes-like-the-one-from-krishna-sweets/

    ReplyDelete
  8. I've never had this but it looks delicious! I love using chickpea flour in cooking and baking.

    ReplyDelete

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