November 1, 2010

Mysore Pak sweet

This is a famous sweet dish, that originated in Mysore, South India. Some say the sweet was first created in the kitchens of the Mysore Palace. It uses a generous amount of ghee (clarified butter), chick pea flour, and sugar. So, if you are watching your calories, try to make the sweet into thinner and smaller pieces. That way, you will feel less guilty! You just can's top with one. If it is made of ghee, it just melts in your mouth

What I used: Makes about 30 thin pieces, or 15 thick pieces.
1 cup kadale hittu (chick pea flour)
2 cups Sugar
2 cup Ghee/oil/shortening, (warmed)
1/4 cup Water

Take a thick bottom hollow skillet, non stick, if you like.  Heat it, add 2 tsp of ghee. Toss in the flour and roast it well. once the raw smell disappears. Set aside, on a plate.

In the same pan, heat the sugar and water, till it simmers and reaches a ball consistency. To test it, add a small amount of the syrup in a bowl of cold water. Touch it with your finger, and slowly roll it, if its runny, it is not ready. If the syrup forms a soft ball, we are good.

Slowly add a little flour stirring continuously so that no lumps are formed. When it is well blended pour in a little warm ghee stirring continuously. Repeat these 2 steps stirring all the way, till all the flour and ghee are all poured in.

Reduce the flame to low-medium, and keep stirring.
This is the tricky part. Watch for the consistency. The flour should absorb all the ghee.

Stir till the mixture becomes frothy and starts to leave the sides of the pan. Immediately pour the mixture on to a greased plate. When warm, cut the mysore pak into desired shapes. Cool, serve as a dessert or festive sweet. 
Tip:  
-You can make it with oil or shortening, but ghee gives you 100% homemade taste, Nothing else compares!
-If you stop stirring, even for 30 seconds, it will burn. 
-If you have been stirring for over 5 minutes, and the froth has not formed, the heat should be increased a notch.
-If its frothy before you have poured in all the ghee and flour, the heat is too much. 
-If the ghee completely separates, and forms an entirely separate layer, you have passed the frothy layer, and your sweet has turned bad.
-The only good thing, if this happens, is, you can pour out the ghee and reuse it for another sweet. -This sweet takes a bit of patience and practice. 

My suggestion: Try using a small cup measurement the first time. If you want thicker piece, use a smaller, deep dish. I used a shallow one, to keep the pieces thin. Enjoy!