Topic started by Dave (@ 3.core.plus.net) on Tue Feb 19 16:39:00 .
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I need information on this indian sweet please

Responses:

• From: Preeti (@ ppp-228-089.usc.edu) on: Tue Feb 19 19:43:45
  
  Hi again,
  
  Here is the recepe for Mysore Pak given by one Mr Hemant of HEMANT'S COOKERY CORNER thread in forumhub. He had given it us last year. Mysore Pak is a very tasty sweet dish , which is very difficult to make. I suggest you buy this sweet readymade from Indian Sweet marts in USA. I dont mean to dampen your culinary interest. You can try making this sweet at home if you want. The recepie is give below:
  
  
  HEMANT'S MYSORE PAAK RECEPIE
  ============================
  Being in Bangalore and not having tasted Sri venkateshwara sweets Mysore paak is impossible.But the one that I am posting is more of Northeren Taste and is different.
  So here is my second posting in the series of sweets.
  
  
  
  INGREDIENTS
  
  
  Kadalai Maavu(Besan) 500 gms
  Sugar 500 gms
  Pure Ghee 1500 gms
  Edible Yellow colour 1 spoon
  
  
  
  METHOD OF PREPARATION
  
  
  Mix the Gram flour and half a tea cup of Ghee thoroughly and set it aside.
  Now prepare sugar syrup to two thread consistancy and remember to add the food colour to water for syrup.Remove the scum with the method I have posted yesterday.The Syrup must be made on a slow to medium fire.
  
  Now ask a helper to add the Besan to the syrup very slowlyand you constantly keep on stirring the mixture.Take care that no lumps are left.When done, heat the remaining Ghee in a seperate Kadai and when it is melted and hot, add this Ghee little by little to the Kadalai Maavu -sugar mix.See that the Ghee is in Hot condition throughout this operation.Stop when you have about a fourth of the Ghee remaining in Kadai.
  Now reheat the Ghee till fumes start coming out and pour hot Ghee to the mixture at one go.Immediately transfer the hot Mysore paak mix to a steel Plate.
  After about ten to twelve minutes, make square cuts with a long sharp knife.The thickness of the Mysore paak should not be less than 2".
  
  There is another method to mix hot Ghee.
  The mixture in the second Phase is transfered to a stainless steel plate and then Hot Ghee is poured evenly on top.The hot Ghee percolates downward making sieves and rising the Mysore paak.Any way you do it, the MYSORE PAAK tastes Heavenly. Decorate with thinly sliced Baadam or Pistachio after you have made cuts.
  Please try out this recipe in a mini version first and if you are sure, prepare with confidence whenever you like.
  Enjoy!!!
  
  
  
  
  
• From: Dave (@ 5.core.plus.net) on: Wed Feb 20 15:23:13
  
  Preeti,
  Once again many thanks for the recipe. I have tried to make it in the past using some other recipe but I could never get it to rise and it was not soft enough to crumble. Your recipe tells me a lot more so I will have a go
  
  
• From: geethika (@ mkc-65-28-40-59.kc.rr.com) on: Sun Apr 7 04:18:58
  
  mysorepak made easy.
  get ready 1 1/2 to 2 cups clear ghee and keep on low heat.
  1 cup gram flour. roast and sieve.
  take 1 1/3 cup sugar and half cup water in a nonstick pan.cook on medium high heat for 10 minutes or to stringy consistancy.
  add 2 to 3 tbsp of hot ghee into the sirup.
  reduce heat and add gram floor and keep stirring until the flour blends fine.
  then keep on stirring and start adding the remaining ghee two or three times.since you are using nonstick pan stirring is easy. don't build up any tension.
  the trick is proper heat of the syrup+flour mixture and ghee . each time you add ghee the mixture bubbles up beautiful.
  in about just another 6 to 8 minutes the mixture starts bubbling from the bottom in a lighter color . immediately transfer this bubbling mixture on to a greased plate and let bubble out and settle down.
  cut into slices, use your creativity , be a nonconformist.
  
  tip for the dummies and the rest.
  you can add baking soda in the fianal bubbling stages.
  this is a very easy and fun version.
  
  
  
  
• From: Dave (@ 5.core.plus.net) on: Mon Apr 15 16:26:47
  
  Thanks Geethika for your version of the recipe. I'm waiting for more information then I'll have one big cooking session to try them all out, so keep the recipes coming please.
  
  
• From: Chitra (@ sdn-ap-018txhousp0392.dialsprint.net) on: Wed Nov 13 14:50:08
  
  Hello Geethika,
  I made Mysore pak last week, using your easy recipe. They turned out great. I used to make them following Julia Sahni's recipe. These were soft and they did rise. Thanks a lot.
  
  
• From: Rani Phull (@ cache-loh-aa02.proxy.aol.com) on: Thu Jan 9 15:26:41
  
  Hi, Please let me have a recipe to make Besan sweet made with gram floor, sugar and ghee. I want to make the one you can cut in squares after setting in a thali
  
  
• From: Rani Phull (@ cache-loh-aa02.proxy.aol.com) on: Thu Jan 9 15:26:50
  
  Hi, Please let me have a recipe to make Besan sweet made with gram floor, sugar and ghee. I want to make the one you can cut in squares after setting in a thali
  
  
• From: Funcky Guy (@ proxy4.unibe.ch) on: Fri Feb 6 13:09:46
  
  What the hell is going on?
  
  
• From: madhu (@ commons10k1.mo24.107.120.214.charter-stl.com) on: Wed Apr 7 17:29:35
  
  Hi Geethika,
  
  I tried ur recipe for Mysore pak.It turned out good(very soft).Thanks for ur recipe. :-)
  
  
• From: Shanthy (@ ip-80-41.dot.net.au) on: Fri Apr 9 18:30:39 EDT 2004
  
  Hi Geethika
  
  I have also tried your Mysore pak recipe for the first time. It melted in our mouths. So soft and yummy. I didn't expect such results for a first trial. Thank you.
  
  
  
• From: Mahadeo Bhosle (@ proxy.e1.iitkgp.ernet.in) on: Tue Jun 22 02:18:08
  
  hello,
  How to prepare mysorepak which is available in "Ayyaar Bhavan" Sweets Avadi, Chennai. Please respond
  
  
• From: SOund (@ mail.primedius.com) on: Tue Jun 22 06:35:15 EDT 2004
  
  All this sounds very delicious
  
  
• From: abi (@ parax25-b024.dialup.optusnet.com.au) on: Sat Nov 6 03:18:41
  
  Where is mysore paks origin ha
  
  

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