Saturday, January 31, 2009

MYSORE PAK / BESAN BURFI

This recipe is my grandma ( paternal) signature dish. I learnt it from my mom. I miss appa ( FIl) whenever I make this. He used to say “ grand sweets (Shop name) mathri panneyeruka vidhya”. He will ask me more since he is a diabetic I won’t give him, but somehow he will get it done.
My brother’s wife is in family way, when I visited here I made this for her. She really liked it , and my relatives too. My kids call this as Diamond sweet.







Ingredients



Besan / Chickpea Flour – 1 cup
Sugar – 2 to 3 cups
Ghee – 1 ½ to 2 cup
Refined oil – 1 cup
Elachi powder – one generous pinch
(we can use ghee 3 cups or ghee 2 cups and oil 1 cup)
Method

In a heavy bottomed kadai combine sugar and water and make one string syrup. I have taken 2 ½ cup of sugar. If you touch the syrup between your hands it should form a string.
Add besan and mix nicely to avoid lumps. If some lumps are there no problem it will dissolve later.
If you are using oil add in this stage.Don't wory about the taste you cna't feel the oil. Stir continuously . Gradually add the rest of ghee.
Grease a plate with ghee , pour a drop of mixture in that and if you can roll as a ball, it is right stage. The picture shows the stage.



Pour the mixture in the greased plate, sprinkle sugar on top ( optional) and make pieces when it is warm.

I have made big pieces , it yield more that 35 pieces.







Mysore pak is taking part in 1. FIC yellow hosted by sunsinemom, JFI Chickpea by somtimesfoodie, Just for you by Sindi Rasoi.

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