Whenever we have unexpected guest in our house, the first sweet which my mom do is mysorepak, apart from kesari. It is one of the staple recipe. The reason behind that is because it is so easy to make and calls only for 3 ingredients gramflour, sugar and fat. Nothing can get easier than that.
But many stay away from making this because it is a kind of tricky sweet. Within seconds the recipe changes from soft texture to brittle. But if you keep few things in mind you can always make a perfect mysorepak. My mom makes this in a entirely different method. But i am gonna show you the easiest way of making it. But i will definitely post the traditional way of making this recipe soon.
This recipe is so easy to make, just remember 1, 2 and 3. You need one part of gram flour, two part sugar and three part fat. The only thing which you need to remember is keep stirring and stirring. Make sure that you check the notes section before making this recipe. I hope you will love it and let me know if you try it someday.
Preparation Time : 5 mins
Cooking Time : 20 to 25 mins
Makes : 15 to 20 bars
Recipe Source: Cilantro Online
Gram Flour / Chickpea Flour / Besan – 1 cup
Sugar – 2 cup
Ghee / Clarified Butter – 2 cup + more for greasing tray
Oil – 1 cup
Water – 1/2 cup
First step is to grease a tray or whatever pan you are going to set this with ghee or any fat. Grease it liberally.
Take ghee and oil in a sauce pan and heat it up. When it is slightly hot, take it off the heat and add in gram flour. Mix well and set aside.
Now in a heavy bottom pan, you can use a non stick pan too. Heat it on medium heat.
Add sugar and water in it and mix well. Stir well so the sugar is completely dissolved. Bring this to a boil and let it reach one string consistency. It wont take much time at all, just 3 to 4 mins.
Now add in the gram flour mixture into the sugar syrup and mix well.
Keep on cooking and stirring till it gets thick.
Keep on stirring, this is a must.
Afer 5 to 8 mins it will get even more thick.
At one stage the mixture will get foamy and frosty. At this stage switch off the flame and immediately transfer this to the greased tray.
Don’t press or do anything. Leave it aside for 15 mins or untill set.
Cut into desired shape and serve.
1)Use a heavy bottom pan or non stick pan, So nothing gets stuck.
2)You have to stir the mixture continuously. Don’t leave the mixture alone without stirring.
3)When the mixture foams up, you have to immediately take it off the heat and transfer the mixture or else it will get over cooked.
4)Grease the tray which you are going to set the mysorepak very well.
5) Always cook this on medium heat, so you can control the consistency.
6) Use the same cup to measure out the ingredients.
|Take your three ingredients|
|Grease your dish well with ghee|
|Heat ghee and oil|
|When it is hot, remove from heat|
|Add gram flour in it|
|Take a heavy bottom kadai|
|Add sugar in it|
|Pour in some water|
|Stir to mix|
|Pour the gram flour mixture|
|Mix well with the syrup|
|The texture with slowly change|
|Now you can see, it is thickening up slightly|
|It will get even more thick|
|And foam up like this..This is the stage|
|Pour it immediately in the tray|
|Empty it completely|
|Dont press or disturb the pan|
|When it is set cut into rectangles|