KRISHNA SWEETS MYSORE PAKH / MYSORE PAKH

Hi Everyone,

MYSORE PAKH!

People from Coimbatore must be knowing well about KRISHNA SWEETS MYSORE PAKH..

The bright golden yellow colour of the sweet and aroma of pure ghee tempts us to eat it immediately.

Whenever there is a function in our home we immediately go for this ghee mysorepakh .The soft texture , bright golden yellow , aroma of ghee are the special qualifications of this mysorepakh.My mum cooks mysorepakh very often but we insist her to make it like krishnasweets but even after so many trials she couldn’t achieve the colour .

Finally we found the trick behind the yummy sweet , after adding besan flour to sugar syrup we should not boil for long time , once the mixture starts white bubbling we should remove from flame and pour it to the plate immediately.This is the trick behind that yummy sweet.Other than that the recipe is so simple and ingredients are very less that you can prepare it in 10 to 15 mins of time.

Iam happy to share the recipe with you too,

COOKING TIME : 15 MINS.

SERVINGS : YIELDS ABOUT 20 MEDIUM SIZED PIECES.

INGREDIENTS :

Besan flour – 1 cup

Ghee - 1 ¼ cup.

Sugar – 1 ¼ cup.

Water – 2 cups.

NEED CLARIFICATION ABOUT MY MEASUREMENTS? PLS CLICK TO CLARIFY.

PREPARATION :

1) In  a bowl add besan flour , half cup of ghee and mix well without any lumps to batter consistency ( just like in picture).

2) Grease a shallow plate with ghee and keep aside.

3) Place a heavy bottom or non stick wide kadai in heat and add sugar , water .Heat the kadai until the sugar syrup reaches one string consistency.

4) To check the consistency drop a drop of boiling syrup to cold water and if you touch the chilled sugar syrup between your fingers it must come like a string.

5) Once sugar syrup reaches one string consistency act fast , add the besan flour ghee mixture to the sugar syrup and keep the flame in low. Add remaining ghee little by little and Keep mixing the mixture continuously as to avoid getting burnt at the bottom.

6) When the white bubbles starts bubbling and oil starts leaving sides of pan remove immediately from flame and pour it in the greased plate.

7) Let the mixture cools to room temperature and sets itself.

8) It takes about 1 hour or more depending on the atmosphere temperature.

9) Once the mysore pah sets well and becomes dry , using your knife make cuts in required size as per your choice.

10)           Once done invert the plate and pat on its top until the Mysore pah slices fall down from the plate.

11)           That’s all enjoy the fresh soft mysore pakh.

NOTES :

1) Syrup consistency is important process don’t miss it , over heating the sugar syrup will make the mysore pakh harder whereas under heating will make the mysorepakh very watery that you cant even slice them ,so take care in consistency.

2) After adding besan flour mix to sugar syrup keep stirring the mixture , if you miss it even for a second you will get burnt sweet and also you will miss the bright yellow colour so take care.

3) You can replace ghee with oil too but to get real kirshna sweets mysore pakh you need to add ghee.

4) You can add ghee and refined oil 50 / 50 ratio also.

5) Try it in your home and let me know the feedback.

HAPPY COOKING!!!!