Mysore Pak The Easy Way (Eljay)
[tscii]
This is my friend ELJAY’S fool proof mysore pak recipe.
Ingredients:
1 cup besan flour ( roast and then sift it, so it is fine)
2 cups sugar
1 to 2 cups ghee
Mix the besan and sugar with a little water, so that it resembles thick dosai batter. Add a little ghee to this, and stir over low heat in a thick bottomed pan. Add ghee as you stir, till the mixture reaches a thick paste consistency. Now continue to stir till it begins to leave the sides of the pan, and is frothy and begins to lighten in colour.
When you pour it on the greased plate, it should spread and as it does, it should have air escaping in bubbles on the top. That is what makes it light. Before it cools, cut with a sharp greased knife.
I like this method of making mysore pak, because it eliminates the need for me to check the consistency of the sugar syrup.
You should get about 25 pieces in this recipe. As you increase the ghee, it becomes lighter and tastier
Cashew coconut Burfi (Supree)
This recipe belongs to my good friend Supree.
Try it friends.
CASHEW COCONUT BURFI
Ingredients:
Cashew 1 cup
Fresh grated coconut (don't add the black part) 1 cup
Milk 1 cup
Sugar as given below
Ghee 2 tbsp (Yes only 2 tbsp)
No need to add any spices to this to get the real taste of cashew. If you prefer you can add a little elaichi powder.
Preparation:
Soak the cashew in water for 6-8 hours till it is soft. Wash and drain the water. Grind it with coconut and milk to a fine paste (add only enough milk to grind it into smooth paste). Measure this in a cup. You need to add 1 times sugar to this batter. If the grinded paste is measured to 1 cup add 1 cups sugar to it. Add the remaining milk too with this. Mix everything well in a MW vessel. (If you reduce the sugar, the result may vary). Grease a plate with tbsp ghee.
Start cooking on high for 10 minutes stirring in between by adding the remaining 1 tbsp ghee at intervals. After 10 minutes reduce the heat to medium and cook for 2-3 mts only. (This may slightly differ depending on your MW power as well.) You must have reached the consistency by this time. Spread it on the greased plate and cut it.
You won't find it very heavy as the amount of ghee is reduced to the minimum. If you are going to prepare it on the stove, add more ghee (approximately 1/2 cup). It was very tasty with the rich cashew taste.
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Re: Mysore Pak The Easy Way (Eljay)
Quote:
Originally Posted by kugan98
[tscii]
This is my friend ELJAY’S fool proof mysore pak recipe.
Ingredients:
1 cup besan flour ( roast and then sift it, so it is fine)
2 cups sugar
1 to 2 cups ghee
Mix the besan and sugar with a little water, so that it resembles thick dosai batter. Add a little ghee to this, and stir over low heat in a thick bottomed pan. Add ghee as you stir, till the mixture reaches a thick paste consistency. Now continue to stir till it begins to leave the sides of the pan, and is frothy and begins to lighten in colour.
When you pour it on the greased plate, it should spread and as it does, it should have air escaping in bubbles on the top. That is what makes it light. Before it cools, cut with a sharp greased knife.
I like this method of making mysore pak, because it eliminates the need for me to check the consistency of the sugar syrup.
You should get about 25 pieces in this recipe. As you increase the ghee, it becomes lighter and tastier
This is exactly the recipe followed by my mil who learnt it from her elder sister. I too find it best as a foolproof method unlike my mother's traditional method of making sugar syrup first.
This Diwali I invented a new 3-in-one sweet! Mistakes luckily lead to new creations: having lost touch with making laddu since when my kids were small I had the strange desire to try it again. Alas! I had misplaced the recipe and the result was a reference to another book recipe and watery mix!!! :shock: I racked my brain to make up for the extra syrup. Added a little pottukadalai powder. It improved the mix only to a little extent. Then I roasted a little rawa and grated coconut in ghee and powdered it in mixie and added it to the laddu mix! Wow! I made nice laddus tasting good- laddu+coconut burfi+rawa laddu rolled into one! :D