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.
Heavy Bottom Wok
Heavy Bottom Saucepan
Besan Flour - 1 cups
Sugar- 2 cups
Ghee - 1 1/2 cups
Olive Oil - 1/2 cup
Water - 3/4 cup
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.