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Mysore Pak Making Made Easier

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This is a simple way of making mysore paak, a very popular south indian sweetFirst off you take six measures of plain sugar and grind it to a fine powder in a dry grinder ( icing sugar wont do ). Next you add the six measures of sugar powder, 2 measures of gram flour ( besan ), one pinch of baking soda, and a little water ( very little is required, ) and make a dough of the consistency of dough for rotis. Let it rest for about 15 mts and then add 2 measures of either cooking oil, ghee ( clarified butter ) or dalda ( hydrogenated vegetable oil ) or a combination of them into the dough. Place the vessel containing the dough and oil on a stove with a very low heat ..and allow to heat with continous stirring. As the cooking progresses you will first find that the dough expands and after some time starts contracting in volume ..The dough stops bubbling and the mass starts showing the texture of mysore pak .. when this stage arrives stop the heat and pour the mass along with the oil into a sieve ( such as the one you use for seiving floor, be sure the sieve is of stainless steel, not nylon ) and allow the excess oil to drain out into a plate for re use if necessary. Make cuts into the shapes you like with a knife and wait till the mass cools to the room temperature before separating the peices. EAT !Note: If you allow for too long after it starts contracting .. you will get granular mysore pak.. like those available commercially .. and if you remove at the beginning of the contracting (i.e., almost not fully done ) you will get the greasy stuff like one of the famous coimbatore based mysore PA makers ... ( personally I dont like that kind of stuff ) Note also, by oversight I have used the word maida in the commentary instead of besan / gram flour ..sorry for the slip ( there is no requirement of maida at all in this recipe )note: you could add powdered cardamom to the dough if you so like .. note: ghee is the best, but if you are worried about the fat it contains . then any cooking oil will do.. but of course the taste will not be the same ..

Channel: Howto & Style
Uploaded: December 31, 1969 at 6:59 pm
Author: oldernwiser0

Length: 05:24
Rating: 4.67
Views: 19374

Tags: dish  food  how  indian  make  mysoor  mysore  paak  pak  recipe  south  sweet  to  

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Video Comments

oldernwiser0 (December 31, 1969 at 6:59 pm)
your comment was well taken .. and am sure you did give it as an honest opinion ..actually the raw gram flour is mixed with sugar and ground to a fine mix, then the ghee / oil is added ...and the result is perfectly the way all other mysore paks are ...believe me, i have wasted many kilos of ghee and sugar and gram flour and effort to come to this method .. all my other experiments just gave me either charred powder, or something similar ! i really think you should try it out .:)
Krithikaqq (December 31, 1969 at 6:59 pm)
I did not mean to offend you in any way. The raw gram floor mixed with water followed by putting into ghee will not bring in the taste it is suppose to. I agree any method will cook these material but the result is what is questinable -:)
oldernwiser0 (December 31, 1969 at 6:59 pm)
the method works ..and works for anyone...and works anywhere in the world ... and the method that works cannot be inappropriate ! i dont pretend to be a professional cook, and my methods are not meant as a professional cook showing how it is done, rather a novice cook to a novice cook ! so...
Krithikaqq (December 31, 1969 at 6:59 pm)
Novice cook. This method is not appropriate.
oldernwiser0 (December 31, 1969 at 6:59 pm)
thanks for your encouraging comment ..as regards draining out the oil, yes it is necessary to drain out the oil else it would be soggy.. if you dont have a colander, you could try resting the mold with a tilt, and leaving some gap at the lower side of the tilt while pouring the hot mysore pak.. and with experience you would be able to just add the right quantity of oil required so that there would be no excess.. :-)
vattipulusu (December 31, 1969 at 6:59 pm)
wow thats incredibly easy way of making mysorepak... Thanks for sharing. One question: Is it necessary to drain out the oil . What if don't have a colandar.
oldernwiser0 (December 31, 1969 at 6:59 pm)
in commercially made mysore paks, the mysore pak has a brown colour on the outside.. this they do by cooking it further till the mass just starts to turn brown and then pouring it..they further heat the mass after pouring it into the mould.. this is tricky and requires a lot of experience, else you might end up with a wholly black mass.. normally in home cooking this is a safe way ..:)
bobbykc13 (December 31, 1969 at 6:59 pm)
I do not see the dark brown color in the middle
gdjh93 (December 31, 1969 at 6:59 pm)
it looks soooo good!!!!
KARStarla (December 31, 1969 at 6:59 pm)
Yes it does, once in awhile you come across a video that strikes your eye but you have no idea what something is, ya just have to ask lolthank you yes!


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