Gram flour (Besan) - 1 cup
Sugar - 11/4 cup
Ghee - 1 cup
oil - 3 tbspn
water - 1/4 cup
Procedure:
Take a wide and big wok/flat pan. add sugar and water and keep in medium flame to form sugar syrup. The sugar syrup should be of light string consistency.
keep mixing the sugar continously so that its not burnt.
it will start forming bubbles. take a drop of sugar in a plate and once slightly cooled stick between thumb and forefinger to find a string. If it forms a string then the syrup is ready.
parallel to making sugar syrup heat ghee as we need hot ghee to pour later.
take the besan in a bowl and add oil and mix till it forms a smooth paste without any lumps. if oil isnt sufficient add some ghee. This will help in avoiding forming lumps while mixing with sugar.
once the sugar syrup is ready add the besan paste and mix well till sugar is incorporated into besan.
now keep in low flame and start adding 2 tbspn of ghee and keep mixing till ghee is mixed well. keep adding the remaining ghee slowly in batches and mix it well.
once the besan forms slightly thick consistency pour it in a plate/tray for cooling down.
grease the tray/plate with ghee/oil to avoid sticking.
once the mysorepak is slightly cooled cut into desired shapes.
tip : if you keep cooking then the mysorepak may be slightly burnt/ or come hard and brittle.
make sure the sugar syrup is of right consistency.
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