yummy everyday meal: Mysore Pak /Mysore Pa /Ghee Mysore Pak

Coming to day 3 of Blogging Marathon#93 themed under one ingredient in different ways is mysore pak.
Mysore pak is a mouth melting sweet,loaded with ghee and most of us favorite.Though its a favorite sweet,I tried it for the first time on my own.I was bit skeptical to try this sweet as it needs arm power and perfect consistency.But after seeing the you tube video,I was bit confident to try with a smaller quantity.The end result is literally mouth melting mysore pak.

The proportion is very simple,for one part of flour,three parts of ghee and three parts of sugar. In the original recipe 2.5 parts of oil and .5 part of ghee is used.But I used 1 part of oil and 2 parts of ghee to make it.It can be completely made with ghee for extra rich taste.

Also I couldn't capture each and every step of the preparation as there were no helping hands when I made,will update it soon.

Mysore Pak/Ghee Mysore Pak

Basic Information

Preparation time 15 minutes
Cooking time 30-35 minutes

Makes 6 - 7 pieces of 4 inch size

Ingredients

Ingredient	Quantity
Gram flour/kadalamaavu	50 gms
Ghee/nei	100 ml
Any neutral oil	50 ml
Sugar/sakkarai	150 gms
Water	50 ml

Method

Grease a plate with few drops of oil and set it aside.Sift the gram flour and take it in a bowl,to this add 50 ml of oil and mix it well with a whisk with no lumps.Keep it aside.

In a heavy bottom pan take the sugar and add the water to it.Keep it on a medium flame till the sugar dissolves (no need of any consistency).Once the sugar dissolved add in the flour mixture and mix it well.

Mix it well and keep stirring and add in the 50 ml of ghee in regular intervals.The mixture will start bubbling and becomes thick.At this point put off the flame.

Now add in the rest of the 50 ml of ghee to the mixture in intervals and mix it well.The mixture would absorb all the ghee and it becomes thick.Let it cool down in the pan for 5 minutes.

Now transfer the mixture to the greased plate and level it well with a greased spatula or any flat bottom bowl.Let it cool down for 30 minutes or until it is warm.Now with a sharp knife draw lines to cut it into desired shape.Transfer it to a plate and let it cool completely.

Store it in an air tight container.

The amount of ghee and the oil is very important to get a mouth melting mysore pak.
The entire cooking process needs to be done in a medium flame with continuous stirring.
The 3rd portion of ghee or oil needs to be added to the mixture, in intervals after turn off the flame.The mixture will absorb the ghee or oil and becomes thick.
If you feel the water is not enough to dissolve the sugar add another 10 ml of water to the sugar.
The color of the mysore pak will be slightly deeper after cooling.