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!