Nothing can beat the Krishna Sweets Mysore Pak. My daughter is a big fan of it too. My mom always makes good mysore pak and she says this is the easiest sweet that you can make. She makes it sound very simple. It should probably take 30 minutes maximum. Here is the recipe,
Ingredients:
Gram flour - 1 cup
sugar - 2 cups
ghee - 1 cup
Preparation:
1. Heat the pan and fry the gram flour for a few minutes and keep it aside.
2. Take sugar and add water just to cover the sugar and let it boil.
3. Once the sugar is dissolved, start adding the gram flour in one hand simultaneouly stirring the solution so that no lumps are formed. Slowly add all the flour into the solution and mix thoroughly with a big heavy handled spoon.
4. Put the ghee bottle in the microwave and heat until it completely melts.
5. When the flour is blended well with the syrup, pour the melted ghee little by little and stir constantly.
6. Initially the ghee gets absorbed into the mixture. It reaches a point where the mixture will not take more ghee and will start letting the ghee out.
7. At this point remove the mixture (which is still semi solid) from stove and pour in a broad vessel. If you let it stay more than the semi solid consistency, the mysore pak will turn hard.
8. Let it cool and make pieces.
Note: Important thing to note is that do not make the sugar syrup thick. The sugar should just dissolve in water and should easily flow. If not the mysore pak will turn gummy.
1. Heat the pan and fry the gram flour for a few minutes and keep it aside.
2. Take sugar and add water just to cover the sugar and let it boil.
3. Once the sugar is dissolved, start adding the gram flour in one hand simultaneouly stirring the solution so that no lumps are formed. Slowly add all the flour into the solution and mix thoroughly with a big heavy handled spoon.
4. Put the ghee bottle in the microwave and heat until it completely melts.
5. When the flour is blended well with the syrup, pour the melted ghee little by little and stir constantly.
6. Initially the ghee gets absorbed into the mixture. It reaches a point where the mixture will not take more ghee and will start letting the ghee out.
7. At this point remove the mixture (which is still semi solid) from stove and pour in a broad vessel. If you let it stay more than the semi solid consistency, the mysore pak will turn hard.
8. Let it cool and make pieces.
Note: Important thing to note is that do not make the sugar syrup thick. The sugar should just dissolve in water and should easily flow. If not the mysore pak will turn gummy.
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