Tuesday, 3 November 2015

Chocolate Mysore Pak - Ghee Mysore Pak - Easy Foolproof recipe - Diwali Special



Diwali is just round the corner. All of us will be preparing sweets and savories in the coming days and getting ready to celebrate. Mysore Pak is a very popular sweet and some consider it very tricky to make. But with the right technique, it is quite easy to make. This is a version with chocolate flavour. My mother used to make it. I made this on my brother's request.


Ingredients (Makes 16 pieces)

Chickpea flour (Besan) 1 Cup
Sugar 1.5 Cups
Ghee 1 Cup
Cocoa Powder 1 tbsp

Method of Preparation

1. Melt the ghee in a pan and keep it warm and ready. Grease a 7*7 square cake tin (or any plate) ready.

2. Sieve the chickpea flour well. In a heavy bottomed pan, add the besan and roast it till the raw smell is gone. It will take around 3-5 min. Keep aside in a bowl.

3. Add 1/2 cup of ghee to the besan along with the cocoa powder. Mix well till there are no lumps. You can optionally cool the besan and then sieve it one more time before adding ghee.

4. In the same pan, wipe with a cloth and add the sugar along with 3/4 cup of water. Mix well.

5. Let the sugar mix come to a rolling boil. Switch off.

6. Add the besan-ghee mix to the sugar and mix well.

7. Put the mix back on the stove and start stirring.

8. Add the rest of the ghee a little at a time mixing well. Cook in a medium low flame.

9. Mix till the whole thing starts to come together. If you work your spatula thru the middle of the pan, you can see the line clearly before the sweet joins up together. :-) It will start to collect at the base and change colour.

10. That is your cue. Pour the sweet into the greased plate. It will be quite liquid like at this stage. Don't worry. It will set.

11. After about 10-15 min, cut the pieces (draw lines). Do not separate or try to take it out of the plate.

12. Once it is completely cooled, take the pieces out.

Store in an airtight container. Enjoy!

No comments:

Post a comment