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Friday, October 13, 2017

MYSORE PAK RECIPE / MYSORE PAK POROUS RECIPE

How-to-make-porous-mysore-pak, How-to-make-crunchy-mysore-pak
The traditional porous mysore pak is a melt-in-mouth sweet made during festivals, functions and marriages. When I was young, elders at home made these type of mysore pak only. Being in Coimbatore, I can still remember the days when Krishna sweets soft mysorepa (I mention it as mysorepa and not mysorepak) was introduced. Elders would say, "Mysorepagunna kara karannu vaaila potta karaiya vendamo? Ennamo po" i.e., Mysorepak is meant to be crunchy and melt in mouth instead of being soft. Krishna sweets mysorepa is known for its taste and easy making though. 

Traditional mysorepak is a challenge to make. It requires continuous attention. I generally post stepwise pictures only for most needed recipes, because I don't have any assistance and some recipes need timely click. This is one such recipe.  Unfortunately, there was no power and the weather was also very gloomy. I had to be really fast and I couldn't click the final busy seconds, as I was concentrating on the right texture. Still, I have clicked with available light and to my might for easy understanding. As I felt it would be helpful/useful to all if I wrote the minute details and tips, it really took long time to write this post than making mysore pak.😃

HAPPY DEEPAVALI ! 
How-to-make-porous-mysore-pak, How-to-make-crunchy-mysore-pak
INGREDIENTS:
Gram flour / Besan  - 1 cup
Ghee - 1 1/2 cups OR 
A mixture of Ghee - 1 cup  and oil -1/2 cup 
Sugar - 2 1/2 cups
Water - see method

METHOD:

Grease a tray with ghee and keep ready.


Sieve besan and keep it ready near the stove. (Some people dry roast besan). 

How-to-make-porous-mysore-pak, How-to-make-crunchy-mysore-pak
Take sugar in a thick bottomed kadai, add water, just to immerse the sugar and make sugar syrup for soft ball consistency. If you add a drop of syrup in a small plate of water, you should be able to roll it to a ball, without dissolving in the water or you can check the syrup with your index finger and thumb to get a thick, long one string consistency.  Meanwhile, melt ghee+oil mixture in another stove, in medium flame and keep it ready too. When you get the sugar syrup consistency, put the flour little by little in it, simultaneously add a ladle of hot melted ghee also and stir it non-stop without any lumps. 

NOTE: THE GHEE SHOULD BE REALLY HOT. Keep an eye so that it doesn't get burnt. A mixture of oil and ghee as mentioned in the ingredients, is safe and best to use as it prevents quick burning. It was really like multitasking. 😍

Each time when you pour the hot ghee mixture, the mixture hisses and frothes and you can see air bubbles. Pour the ladle of ghee in such a way that it spreads all over the mixture.These bubbles finally turn into beautiful pores and makes the mysore pak porous. This is the secret of porous mysorepak. 
How-to-make-porous-mysore-pak, How-to-make-crunchy-mysore-pak
Stir continuously in medium flame. Repeat the process until besan and ghee is finished. When the whole mixture becomes frothy, leaving the sides of the kadai (need not become a mass) switch off the flame and quickly transfer the mixture to a greased tray. Just tap the tray to get a uniform surface. (Do not press with a spatula to even the surface).  Wait just for a couple of minutes. When it is still hot, run a greased knife to get the desired shape. Allow it to cool and then take out the pieces.

Traditional, porous, crunchy mysore pak is ready. 😅😋

You can see the air bubbles in this picture.👇👇
How-to-make-porous-mysore-pak, How-to-make-crunchy-mysore-pak

5 comments :

  1. Wow... appreciate your patience in writing the whole recipe step by step with pictures.

    ReplyDelete
  2. My favourite is the porous variety too. Thanks for posting

    ReplyDelete
  3. I also love the porous mysore pak... like the ones we get at weddings here! Thank you so much for sharing the recipe. Though the amount of ghee and oil scares me, it is something I must make once in a lifetime! Pinning this up...

    ReplyDelete
  4. Thanks for sharing the valueble tips. How long did this recipe take aproximately AFTER you stated to add the besan flour, please ? That would also be a helpful tip. Thanks.

    ReplyDelete

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