MYSOREPAK

                         MYSOREPAK

Mysore pak is a rich sweet dish from south india. 

Mysore pak is originated from Mysore. This was first prepared in Mysore palace, by a palace cook named Kakasura Madappa.He made this with besan, ghee and sugar.. When the ruler asked its name, he was not able to tell its name...he called it mysore pak.

Mostly we make this during Diwali and on festivals..Few ingredients are needed to prepare mysorepak.. but without knowing the correct cooking procedure it is not easy to prepare this..We all have seen the ghee Mysore Pak as well which is very soft unlike the normal Mysore Pak.. I like the normal hard and brown colour pak..So I am presenting today my favourite mysore pak..

                                    INGREDIENTS

• Besan(Bengal Gram Powder)    - 1 cup
• Sugar                                          - 2.5 cup
• Ghee                                           - 1.5 cup + 2 Tbsp
• Water                                          - 1 cup

                                    METHOD

•      In a heavy bottom kadai, heat 2 tbsp ghee and fry the besan till light brown colour appears.                             
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• Sieve the fried besan by pressing with a spoon to get a fine powder.

                                      

• Boil the ghee on another burner.Keep on boiling ghee.

• Melt the sugar by adding the required quantity of water.

• When it starts boiling add 1 tsp milk to it to clean the sugar syrup.

• Now the sugar syrup becomes a double string syrup.

• Add fried besan to it and stir well.

When it thickens,add some ghee to it and stir well.

• Add all the ghee in three or four times.

• When it becomes like a fluffy foam,take it out from fire and drop it on a greased plate .Now cut it into pieces.

• Here is your sweet Mysorepak.. Have it!!!!