Mysorepak is one of the traditional sweets prepared during Deepavali in most of the houses. I tried it few years back but not satisfied with its texture. I always wonder the melt in mouth texture of Krishna Sweets Mysorepak. It was a nightmare & I never thought I'll be able to make this melt in mouth magic just by following an extra step of mixing besan flour & ghee. I gave it a try again.Yes..finally I got it:) Mysorepak can be made easily with less ingredients & its also less time consuming. Enjoy this Deepavali with this melt in mouth Mysorepak!!
Ghee Mysorepak Recipe
2. In a bowl add 1 cup of ghee. Now add the sieved flour to it gradually stirring it without forming any lumps. Keep aside. Now add a cup of sugar in a non-sticky pan. Add 1/4 cup of water to it.
3. Allow it to boil in medium flame till a single string consistency is reached. Reduce the flame to low. Now add the besan+ghee mixture to the sugar syrup and stir it continuously. Add the remaining 1/2 cup (minus 2 tbsp) ghee in intervals little by little while stirring.
4. Keep stirring till the mixture is not getting sticked to the pan. At a stage it will form a mass without sticking & bright yellow bubbles will appear. This is the right stage where you have to switch off & pour it in the greased plate. It will flow by itself beautifully as in the picture below. No need to flatten. Allow it to cool for sometime. When its warm cut it into squares or diamonds as you wish.
Store it in a clean container & enjoy your Mysorepaks.
Points to be noted:
* Besan flour should be roasted to avoid the raw smell. Don't skip it.
* There are 2 stages where you need to be very careful. One is checking the single string consistency of sugar syrup. The other one is to switch off & pour it when the correct consistency is reached. If not the Mysorepak will not be soft.
* Before adding the remaining 1/2 cup ghee while stirring remove 2 tbsp ghee if you dont want ghee oozing out. When I made Mysorepak first time I added 1/2 cup ghee fully. After pouring it in the plate some ghee oozed out though it didnt affect the taste or texture of Mysorepak. To avoid ghee oozing out this time I removed 2 tbsp from 1/2 cup.
* The whole stirring process should be in low flame. Use non-sticky pan for best results.
Ghee Mysorepak Recipe
Preparation Time : 10 mins | Cooking Time : 25 mins | Makes : 25 small pieces (approx)
Category : Sweet | Cuisine : South Indian
Ingredients
Besan Flour - 1 cup
Sugar - 1 cup
Water 1/4 cup
Ghee - 1.5 cup (1cup for mixing flour + 1/2 cup minus 2 tbsp for stirring)
Method
1. In a pan add a tsp of ghee and add a cup of besan flour to it & roast till a nice aroma comes, say for 5 mins. Then sieve the flour so that no lumps are there. Grease a plate with little ghee & keep aside.
Category : Sweet | Cuisine : South Indian
Ingredients
Besan Flour - 1 cup
Sugar - 1 cup
Water 1/4 cup
Ghee - 1.5 cup (1cup for mixing flour + 1/2 cup minus 2 tbsp for stirring)
Method
1. In a pan add a tsp of ghee and add a cup of besan flour to it & roast till a nice aroma comes, say for 5 mins. Then sieve the flour so that no lumps are there. Grease a plate with little ghee & keep aside.
2. In a bowl add 1 cup of ghee. Now add the sieved flour to it gradually stirring it without forming any lumps. Keep aside. Now add a cup of sugar in a non-sticky pan. Add 1/4 cup of water to it.
3. Allow it to boil in medium flame till a single string consistency is reached. Reduce the flame to low. Now add the besan+ghee mixture to the sugar syrup and stir it continuously. Add the remaining 1/2 cup (minus 2 tbsp) ghee in intervals little by little while stirring.
4. Keep stirring till the mixture is not getting sticked to the pan. At a stage it will form a mass without sticking & bright yellow bubbles will appear. This is the right stage where you have to switch off & pour it in the greased plate. It will flow by itself beautifully as in the picture below. No need to flatten. Allow it to cool for sometime. When its warm cut it into squares or diamonds as you wish.
Points to be noted:
* Besan flour should be roasted to avoid the raw smell. Don't skip it.
* There are 2 stages where you need to be very careful. One is checking the single string consistency of sugar syrup. The other one is to switch off & pour it when the correct consistency is reached. If not the Mysorepak will not be soft.
* Before adding the remaining 1/2 cup ghee while stirring remove 2 tbsp ghee if you dont want ghee oozing out. When I made Mysorepak first time I added 1/2 cup ghee fully. After pouring it in the plate some ghee oozed out though it didnt affect the taste or texture of Mysorepak. To avoid ghee oozing out this time I removed 2 tbsp from 1/2 cup.
* The whole stirring process should be in low flame. Use non-sticky pan for best results.
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