About Mane Adige

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"Mane Adige" means "Home Food" in kannada and this blog is all about recipes that I cook. Most of the recipes I post here will be from "Mangalooru" and "Bengalooru " regions of Karnataka,India. Rest of them are the one's which I try out by improvising the recipes got from different sources.

Thursday, November 1, 2007

Mysore / Mysoor Pak


Hey people!!! Hope you all are doing good..... I'm finally back from my 4 month long vacation!!!! I had a wonderful time back in India and I am back feeling very refreshed. We've moved to Chicago this time and I've been busy setting up our new house, cleaning, getting the telephone/inet connection, getting back in touch with friends and so on..... Blogging was one thing I really missed in the past few months. Will blog regularly from now on, I promise!! :)

I have for you another Karnataka speciality recipe..... Mysore Pak ((pronounced as "Mysoor Paak") .... My mother makes lovely Mysore Pak and so I asked her to make them for me this time. So, this recipe is actually her's :). Its a fast and easy recipe, but a little tricky. Taking the mixture out from fire is what you need to be careful about. If you get this right, your Mysore Pak is sure to come out soft. Here's the recipe....

Ingredients:

1 cup Kadle Hittu/Besan
2 cups Sugar
2 cups Ghee/Clarified butter
1 tsp Elaichi, powdered

Method:

  1. Dry roast the besan a little (until it is warm) and keep aside.
  2. Grease a plate with ghee/butter and keep aside.
  3. Add about 1 cup of water to the sugar and boil well until all the sugar dissolves.
  4. Add half a cup ghee to the sugar syrup and boil further for another 2-3 mins.
  5. To this, add the roasted besan and saute well until all the lumps disappear.
  6. Add another half cup of gheeand elaichi; Saute further for another 2-3 mins. Repeat until all the ghee is added. It is done when you see honey comb like froth on the surface of the dumpling. Note: Make sure you cook on low flame and saute continuously.
  7. Remove the besan from stove and spread on the greased plate; Let it cool down.
  8. Cut into desired pieces and store for as long as 2-3 weeks!

28 comments:

FH said...

Ramya,good to see you back!:))
I made Mysore Pak yesterday, took 1 1/2 hrs, and does not look as good as your's!! Same measurement of ingredients but didn't roast the Besan! That might be reason!:)
Happy Deepavali.

Swaruchy said...

U have a nice blog here Ramya.....
Nice looking Mysore paks dear :-)) Yumm.....Thanks for the recipe :-)

musical said...

Good to see you back, Ramya! This is a nice Diwali mithai! and is looking soooooooo yummy! i remember there used to be a long line at Sri Krishna sweets in Malleswaram for Mysore Pak :).

Finla said...

Thanks for visiting my blog. So now i know about your blog :-)
Mysoore pak looks delicious. I have been wanting to make them but never got the courage to do them.
You just missed otherwise you could have send it to viji for RCI Tamil festival.

Manjula said...

Mysoor Pak!! Superb Adige there Ramya. I can never muster the courage to try that at home, have heard form many that its the ultimate cooking challenge, and you have achieved it! Yummm... Happy Deepavali.

sra said...

Hi Ramya, good to see you back! Mysore Pak is notorious for not turning out well - the story in our family is that even the guest dog refused to eat what my aunts made - it was so hard - so they chased it with a stick trying to spank it!

Ramya's Mane Adige said...

@Asha,
Heres wishing u n ur family a very happy Deepavali too, Ashakka. Yeah, that cud b the reason.. try roasting it a little next time :)

@Sirisha,
Thanx so much :)

@Musical,
oh yeah... SriKrishna's mysore pak is still very famous!!! Didn't get to go there this time, though :(

@Happy Cook,
hehe.. yeah, its a little tricky but you shud gv it a try....

@Manjula,
Thanx Manjula.... And wish you a happy Deepavali too! I am yet to reply to your mail. Will do that soon! :)

Ramya's Mane Adige said...

@Sra,

hahaha :D thats so funny!!!!

Anonymous said...

Hi Ramya, So nice to see you back. Rajyotsavada shubhashayagalu! I love Mysore pak, my mom used to make it for birthday and instead of cake I would cut Mysore pak :) I love it so much.Your's looks delicious. yumm...all I can say. Deepavalige tayari shuru madidira?

Roopa said...

Hi Ramya, Great to see you back dear :)
mysore paak thumba chenagide. i will be making somthing similar for deepavali. Happy deepavali to you and your family!

amna said...

hello.. thank you so much for stopping by.. loved ur recipe for mysore pak, though i stay away from too many indian sweets :)

Seema said...

Ramya - Looks like getting set for Diwali. Superb recipe.. My version is a 15 minute mysore pak.. will post recipe soon...

Rachel said...

This is the favourite sweet that i like..especially the sri krisha variety...this is yummm...i just get the melting taste of the mysore paak..looking at the pic!!!

Cynthia said...

It is so good to have you back!

Your mysoor pak looks like a sweet I would enjoy.

Grihini said...

wowww..too many mysore pak's to drool over this time :)
the pic looks great.

Chris said...

Welcome back! This Mysore Pak looks delish! Unfortuntely, I do not know what some of these ingredients are - I will need a tutorial!

Ramya's Mane Adige said...

@Lakshmi,
Hey, thats so sweet.... Nice way to celebrate your birthday :). Deepavali ge innu tayaari shuru aagilla. eegtaane hosa jaagadalli settle agtha ideevi. So, I dont think I'll be able to make it big this time :(. neevu start maadidra?

@Roopa, Nags,
Thanx so much.. Heres wishin u both a very happy deepavali too!!!

Ramya's Mane Adige said...

@Seema,
hey, even my recipe takes just 15-17 mins. I guess all mysore paks take only that much time..... Will wait for ur version!! :)

@Rachel,
Yup.. Sri Krishna mysore pak is anyday the best!!! I miss it so much :(

@Grihini, Cynthi,
Thanx Girls!!! :)

Ramya's Mane Adige said...

@Chris,

Sure!! Besan is called Gram Flour in English.. and Elaichi is Cardamom. You'll find it in any of the Indian stores!!! Let me know if you need any more info :)

Richa said...

hey Ramya, it is soooooo nice to see you back in action, hope u had a good vacation back home sweetie!
u've come back with such a lovely sweet, looks great!
hope u to see with lotsa' recipes & best wishes on ur new home! see ya around.....

Richa said...

hey, btw we had the blogger awards going on when u were away and I have passed the Rockin' Girl Blogger award to you :)
Details here:
http://asdearassalt.blogspot.com/2007/08/kesaria-saffron-flavored-sweet-delicacy.html
enjoy sweetie!

Ramya's Mane Adige said...

@Richa,
Hey, thanx so much Richa.... :) will check out ur blog for the details

TBC said...

The Mysore pak looks gorgeous!

Anonymous said...

Hello,
i prepared mysoor pak using u r recipe..It came out quite nicely!!!!!!
thanx...
Yeshvanth

Kannan said...

Good and tasty.

Nikhila said...

Hi Ramya,
I decided to try out your recipe since it is a little different from the conventional Mysoru Pak I make often. It turned out great! I also saw that it was posted at few other sites after you did, but credit should be given to you. Thanks for posting.
Nikhila.

Online Bus Booking said...

Really it is good taste, i tried these.

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Dileepa gk ganganahalli said...

I didn't get this procedure,,,, when do u put kadle hittu to that,,,,,,,,,