Am so happy to share this recipe with all of you here as I got it successfully this time with full shape and taste. I became a bit kanjoos on adding the ghee part as have already have enough calories in store ..lol.. But I truly recommend to make it even more smoother and tastier you definitely need to have more ghee. Well see my recipe and very importantly follow the tips I have shared here. Becoz I have had flops in making this three times and finally at the fourth attempt got it right. :D
Gram flour -1 cup
Sugar -1& 1/2 cup
Ghee -1 cup ( you can increase the quantity of ghee or can aded 1/2 cup of oil too to make it more softer)
Gram flour -1 cup
Sugar -1& 1/2 cup
Ghee -1 cup ( you can increase the quantity of ghee or can aded 1/2 cup of oil too to make it more softer)
Water -1/2 cup
The ingredients and recipe seem to be simpler .But the most toughest part is to get the right consistency.
Melt the ghee and add 2-3 tbsp of hot ghee to the gram flour and mix thoroughly using hand.. In a pan caramelize the sugar by adding water to a single thread consistency. Add the gram flour slowly in 2 batches to avoid formation of lumps.Keep on stirring. Add ghee slowly 1 to 2 tbspn at a time and continue stirring. One main thing to remember while making mysore pak is u have to stir continuously and dont take your hand out of the pan. once the flour forms the shape of a chappathi dough it is ready to take out. If you keep a little more it will become lumps and the desired shape wont be got. Also if the time is lesser then it will become like a halwa. so take it out when it start separating from the sides of the pan and forming a dough shape.
Spread it on a greased plate. Allow it to cool for 5 minutes. Cut while hot into shapes. Take it out once it is cold.
Enjoyyyyy
The ingredients and recipe seem to be simpler .But the most toughest part is to get the right consistency.
Melt the ghee and add 2-3 tbsp of hot ghee to the gram flour and mix thoroughly using hand.. In a pan caramelize the sugar by adding water to a single thread consistency. Add the gram flour slowly in 2 batches to avoid formation of lumps.Keep on stirring. Add ghee slowly 1 to 2 tbspn at a time and continue stirring. One main thing to remember while making mysore pak is u have to stir continuously and dont take your hand out of the pan. once the flour forms the shape of a chappathi dough it is ready to take out. If you keep a little more it will become lumps and the desired shape wont be got. Also if the time is lesser then it will become like a halwa. so take it out when it start separating from the sides of the pan and forming a dough shape.
Spread it on a greased plate. Allow it to cool for 5 minutes. Cut while hot into shapes. Take it out once it is cold.
Enjoyyyyy
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