Finally the State exam is over. Oh boy, I feel much relaxed as if I am the one who did the test. Truly, I don't even remember my school days exam! My third grader was so excited that he could eat the “restricted” ice cream from today. I controlled him not to touch certain food, fear that he could catch cold, fever, etc.. Ah! What a mom I am don't you think? Be a mom, you will know!
Being a Mom is a wonderful feeling, responsibility and evergreen relationship! One can fully realize when she took her own turn. Mom performs all the professions. You have seen her opting so well as a teacher, nurse, chauffeur, cook, counselor, etc… Will you agree now, being a mom is the toughest Job on earth? Each and every women dream to become MOM one day. I wish if you are not and Happy Mother’s Day to All.
Mysore pak is very traditional Indian sweet, loads of pure ghee and sugar consistency is a key success! Not to forgot the muscle work to keep stirring! Dedicating this sweet to all MOM. My mom adores sweet but she never attempted in her kitchen! The recipe is originated from Mallika Badrinath 200 Sweets book. I replaced the Vanaspati and oil with ghee! It is a very very old picture so bear with me.
Besan flour / Bengal gram flour: 1 cup
Sugar: 2 cups
Water: ½ cup
Ghee/clarified butter: 1 cup
Vanaspati/dalda/shortening: ¾ cup (I used Ghee)
Oil: ¼ cup (I used Ghee)
Add a tbsp. of ghee in besan flour and mix well in the flour.
Heat the ghee in separate bowl, it should be hot! If using vanaspati and oil mix with ghee.
Mix the sugar and water in big heavy pan. Heat and remove any impurity by filtering in fine mesh.
Wash the pan, pour the sugar syrup, keep in medium heat.
Take a small bowl of water: to test the sugar threads consistency. When it starts to thicken, take a little syrup in spoon and drop in water bowl. If you roll the sugar syrup in water bowl, it should form a shape and should be soft. Taking out of water, the syrup should not hold the shape.
At this stage, sprinkle the besan flour and mix well. When the syrup and flour are well mixed and come together, add the hot ghee , one ladle at the time. Keep adding the mixture of flour sugar will absorb all the ghee.
Keep stirring after adding all the ghee, the mixture will start bubbling/foaming . Next, the ghee will start to ooze out. At this stage, take out the sweet and pour in a greased plate or tray.
When the sweet is still warm cut into rectangle size (that is traditional way) like in picture.
Note: if you want the soft mysore pak, the syrup should be perfect do not let it harden/boil longer .
I am sending this sweet to Shabitha's event: Celebrating Mom
Don’t underestimate, not an easy sweet to attempt! Sending to another event: Celebrating Mother's Day Event