This is my first post of 2013 and I am going to start the new year by sharing a sweet and delicious recipe of Mysore Pak.It is a popular sweet dish prepared using ghee,sugar and gram flour.It is a royal delicacy from Mysore palace and commonly served during festivals like Diwali.
Hope you all will try this soft and delicious Mysore pak at home.
- Besan/Gram flour(kadala maavu) – 1 1/2 cups
- Water – 3/4 cup
- Sugar – 3 cups
- Ghee – 2 1/2 cup
- Baking soda – 2 pinches
- Heat 1 tbsp of ghee in a heavy bottomed pan and roast the gram flour till light brown and nice aroma comes.Once it is cool,sieve the flour.
- Transfer it into a bowl.Add 2-3 tbsp of melted ghee to the flour and mix well to a smooth paste .This is to prevent lumps while adding it to the sugar syrup.
- Heat the same pan and add sugar and water to it.let it boil.
- In the mean time, heat ghee in another pan on low flame.
- Once sugar syrup reaches thread like consistency,(when sugar syrup is placed between thumb and index finger,it should stick to form a string), keep the flame to low and sprinkle flour slowly and keep on stirring.
- Add 1/2 cup ghee to it and keep on stirring.while adding ghee, it will froth up and color changes.
- Add the remaining ghee to it and once the flour absorbs all the ghee and mixture become thick,add baking powder to it.Stir well.
- After adding baking powder,bubbles arise and it starts leaving the sides of the pan.
- Turn off the flame and immediately transfer the hot mix into a greased plate.
- Make sure to spread the mixture evenly on all sides.
- Cut into desired shapes using a knife when it is warm.(Once it is cool it will be too hard to cut it .)
- Let it cool completely and slowly remove the pieces from the plate.
- Store them in a air tight container at room temperature.
Paal payasam is traditionally prepared using milk,rice and sugar.It is usually served during festivals like vishu,Onam or birthday celebrations.
- Unakkalari(Payasam Rice/Brown rice) – 1/2 cup
- Sugar – 1 cup
- Milk – 1 litre
- Water –1/2 litre
- Ghee –1 tbsp
- In a heavy bottomed pan,boil milk with water.once it starts to boil add rice to it and let it cook on medium flame.
- Once rice is half cooked,add sugar to it and stir well continuously.Once rice is soft and thick in consistency, switch off the flame.
- Add ghee to it and mix.Serve warm.
- You can add sugar according to your taste.
- We don’t add cashew,raisins or cardamom powder while making paaal payasam.If brown rice is not available, you can use basmati rice.
This is my entry for Milk Sweet Recipes hosted by Sameena.
and Dish name starts with p hosted by Akhila
Gulab jamun is a popular dessert of India and it is commonly served during festivals like Diwali or marriage celebrations.Here I used milk powder for making dough.
How to Make Gulab Jamun using Milk Powder
For the Sugar Syrup
Sugar –250gms/1 1/4 cups
Water – 11/2 cup
Cardamom Powder – 1/2 tsp
Rose water – 1 1/2 tsp
For the dough
Milk powder – 1 cup
All purpose flour(Maida) – 3 tbsp
Baking powder –1/4 tsp
Corn Flour – 2 tbsp
Ghee – 2 cups
Water – 3tbsp
Boil water in a small pot.Once it starts to boil,add sugar and let it dissolve.add cardamom powder,rose water to it and let it boil on medium flame for 3-4 minutes.remove from heat. Syrup is ready.
Mix together maida and baking powder.Add milk powder,corn flour ,water to it .Knead and make smooth dough.
Grease your palms with little ghee and shape into round balls.Make sure surface of the balls is free of cracks. 3.Heat the ghee in a frying pan on low flame.
4.Add the balls at the right temperature.Take a round sieved spoon and turn the balls by rotating the bottom edge of the spoon against the top of the balls.Keep rotating until the jamuns are golden brown in color.Remove ,drain and add to the hot sugar syrup.(heat the sugar syrup on low flame while frying jamuns) 5.Cook the jamuns in the sugar syrup for another 3 minutes on low heat.
Leave the jamuns in syrup for at least 30 minutes before Serving.
Tips: To test the right temperature of the ghee,add one ball.it should slowly rise to the surface from the bottom of the pan with a touch of spoon. If the jamun doesn’t rise to the surface then the ghee needs to be more heated. if the jamun rises too fast and changes color,then the temperature is too high and heat needs to be lowered.Allow the ghee to cool down a while.Jamuns fried in hot oil will have their center uncooked and hard. If you don’t have milk powder in your pantry, you can use pan cake mix for making dough. While frying, gulab jamuns will expand. So there should be enough space for the jamuns to get soak in the syrup.
For making Kala Jamuns,fry the jamuns on low flame till you get dark brown color.