With the festive season fast approaching my thoughts move on to Mysore pak. I had watched my mum make this sweet once, but, since my interest in cooking was so- so I did not much bother to follow it. Once, after marriage, my friend’s mother demonstrated this tricky piece of sweet, and my interest was kindled.
I must really thank my Mother-in-law for supporting my efforts in making this sweet, for the first time my friends comment was that my barfi has become very nice, soft(in marathi it is khush khushit) I was disappointed. But Kaku, my MIL, made sure I made it again and applauded my efforts. This time it was a real Mysore pak.
What you need for this is as below:
1 cup besan
1 ½ sugar
1 cup water
3 cups oil
A little ghee say 1-2 tblspn.
Fry besan in a little ghee till it gives a fragrance on low flame.
Put the oil to heat on low flame.
Mix sugar and water and boil till you get one string consistency, one string consistency is when you hold a drop of the syrup between your thumb and index finger and pull them apart you should get a string of sugar.
Add the fried besan into the sugar syrup and now, very gently add the hot oil with a ladle stirring the syrup.
On adding the hot oil your besan and syrup froths, don’t worry that’s normal
Add a ladle of hot oil, stir continue till all the oil is used up.
Keep stirring the besan and syrup mixture and all the ghee will start seeping out.
Pour in a metal sieve and all your oil will drain out.
Cool a little and cut out the pieces.
The oil collected down can be used to soak Shankar paali atta.