Ingredients
- Besan / Gram flour - 1 cup
- Sugar - 2 cup
- Ghee - 1 cup
- Water - 1/2 cup
Method
- Take a heavy bottom pan preheat first on low flame
- Take a plate or barfi tray and grease it with a little bit of ghee and keep aside
- Sieve flour make sure there are no lumps in the flour. Add gram flour/besan roast it for a few mins. and allow it to cool
- Heat 1 cup ghee on a low flame.
- In a large wide kadai or pan. Add water & sugar mix together then turn on the stove on a medium flame
- The sugar syrup is one string consistency
- Then add besan/kadle hittu slowly keep stirring continuously mixture should be non sticky so keep on stirring it well to make sure there are no lumps
- Add hot ghee one ladle then repeat the ghee process same but continuously mixing the besan mixture until it comes out clean and frothy
- Finely pour the Pak evenly into the greased plate
- While it is still hot, cut it into any shape as you wish. close and leave the mysore pak to completely cool down before transferring to the different plate otherwise it will break.
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