Cookbook:Chickpea Flour Dessert (Mysore Pak)
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Cookbook | Ingredients | Recipes
Ingredients[edit]
- Gram flour (Besan) = 1 cup
- Sugar = 21/2 cups
- Ghee = 2 - 3 cup
- Elaichi = 1/4 tspoon
Procedure[edit]
- First, roast a cup of gram flour in ghee.
- Then, boil a cup of sugar until it turns to concentrated sugar solution (pak). The traditional way to find the appropriate concentration is thread method, where a drop of sugar solution is placed between the thumb and the point finger. If a thread can be drawn by separating the fingers, then the sugar solution is ready. If more threads can be drawn, then more water needs to be added.
- Put handful of roasted Gram flour in paagu (boiled sugar).
- Heat ghee separately.
- Pour small amount of ghee in the sugar concentrate and gram flour mix.
- Keep stirring the mixture and keep the heat on.
- Again, put handful of gram flour and remaining ghee.
- More ghee can be added, till the mixture stop taking in more ghee.
- After the mixture is boiled, it turns into crispy, bubble form.
- Now, pour it in a plate and after minutes of drying, cut it into pieces of desired shapes.
Variations[edit]
In Milk Mysore pak, the chick pea (besan) flour is replaced by Skimmed Milk Powder, and the preparation is more or less similar that of standard Mysore Pak.