There is no Diwali in South India without this delicious sweet. This is quite easy to prepare with just 3 ingredients and at the same time it can be a bit challenging too for the beginners. Once mastered, this is just a breeze and can be prepared within 30 minutes.
Ingredients Besan flour : 1 cup Sugar: 2 cups Ghee: 2 cups Water: 1/2 cup
Procedure: Step1: Sift the besan. Also have a greased pan ready
Step2: Heat 1 tablespoon of ghee in a wide pan and add sifted besan to it. Roast it in a medium flame until the raw smell goes off Keep this aside
Step3: In a wide pan/sauce pan, mix 1/2 water and 2 cups of sugar. Heat this mixture to one string consistency Test for one string Once the mixture starts boiling have a cup of water by the side. Pour a drop of syrup in the water.If the syrup does not mix with water and forms at the bottom, it is the correct consistency Alternatively, if the syrup hangs like a single thread in a spatula, it is one string consistency
Step4: Immediately add the sifted besan to the sugar syrup little by little and mix well.
Step5: Heat ghee by the side
Step6:
Pour a laddle of hot ghee in the besan mixture.Once the ghee is added, the mixture will froth for a while.(It will be similar to the reaction when we add vinegar to baking soda).This is quite normal and this is the indication that besan is getting cooked in hot ghee.
Step7: Once the froth subsides, add another laddle of ghee. Add ghee for every 30 seconds
Step8: By the time the whole ghee is added, the besan mixture would have cooked.In a couple of minutes, the mixture would form like a ball and will start becoming porous.In Tamil it is called as 'Poothu varuvathu'.
Step9: Quickly transfer it to a greased pan. The mysore pak is still getting cooked after pouring into the pan
Step10: Cut into desired shapes after 10 minutes
Notes:
Two important things to be noted in making Mysorepak is the right sugar syrup consistency and correct consistency at which the stove is switched off
The sugar syrup consistency will change very quickly and we need to add besan before that.
If proper consistency is not attained, then the mysore pak will not set and may resemble halwa
If the besan is added at the next stage of one string consistency, then the mysore pak will be little crumbly
This sweet should always prepared in low-medium flame
This requires constant stirring. No multi tasking
A perfectly done mysore pak will typically have three different layers, the middle layer being brown and the sides being yellowish brown
This puttu is prepared for all kinds of functions related with ladies and is more inevitable during Navarathri.It is usually made on Fridays during Navarathri. Traditionally this puttu is made by washing the raw rice, drying it and then grinding in machine. I prepared this using store bought rice flour and came out pretty well
Ingredients Rice flour : 1 cup Jaggery : 3/4 cup (Add 1 cup if you want it sweeter) Grated coconut: 1/4 cup Cardomom: 2 Cashew: 1 tablespoon Ghee : 2 tablespoon Salt: a pinch Turmeric powder: a pinch
Procedure: Step1: Dry roast the rice flour in medium flame until a nice aroma comes out. The flour should be of kolamaavu consistency.(i.e if you draw a kolam, it should come out easily)
Step2: Boil. 1/2 cup of water with a pinch of turmeric and salt and allow it cool
Step3: When the water is lukewarm sprinkle this water on the rice flour and mix well. The consistency to check here is, if you make them as balls, you should be able to do it.If you leave, it should crumble down.Approximately i used 1/4 cup of water for 1 cup of rice flour
Step4: Steam cook this flour for 5-7 minutes in idli plate. (If you dont have idli plate, tie the flour in a cloth and cook in a steamer)
Step5: After it cools down, break the lumps with your hands.You can use a sieve as well.
Step6: Add 1/4 of water to 1 cup of jaggery and boil it. If there are impurities filter it and then boil again
Step7: Boil the jaggery syrup until it reaches the following consistency If you drop some syrup in water, you should be able to make some balls out of it
Step8: Switch off the stove and add grated coconut and cardomom to the jaggery syrup.Add this to the rice flour little by little by constantly stirring
Step9: You may need to use your hands here. Avoid formation of lumps and mix well until it reaches puttu consistency
Step10: Fry some cashews in 2 tsp of ghee and add this to the puttu and mix well
Hi Friends, I am very glad to announce the first event in my blog. As there are festivals round the corner this month and being my first event I thought of making it sweet but a healthy one. I am guest hosting Vardhini's - Dish It Out event with Wheat and Jaggery/Brown Sugar/Cane sugar/Granulated sugar for October 2011.You can use whole wheat/cracked wheat/wheat flour Friends, please send in your yummy dishes for this event with this combo.
Here are some basic rules 1. Make a dish using the ingredients mentioned (Wheat & Jaggery/Brown Sugar/Cane Sugar). Ingredients not on the list can also be used, but we should be able to taste the mentioned ingredients.
2. Only vegetarian entries. Eggs are allowed in baking.
3. Use of logo is appreciated as it helps spread the word.
4. Link to both Vardhini's Dish it Out announcement and this announcement is mandatory.
5. Archived entries are accepted as long as updated with these hyperlinks as above.
6. Non bloggers may also send in their entries.
You may tag all your delicious recipes and mail me :nalakr@gmail.com Send in your entries by 31-Oct-2011
Ingredients
