MYSORE PAK RECIPE/HOMEMADE MYSORE PAK RECIPE

Mysore pak is a Indian traditional sweet, which mostly served in south Indian weddings and baby showers. I use to think making mysore pak at home is really a tough job,because my mom made mysore pak when we were kids, I still remember, they turned just like a rock, hahaha then my mom never made mysore pak again. But I was completely wrong,  you can easily make mysore pak at home .now I understood why my mom's mysore pak didn't turned out well, the reason, I think sugar syrup got too thick. You need one string consistency. If you drop sugar syrup in cold water it should become a soft ball, not hard ball. Keep this tip in your mind while making mysore pak. I learnt this recipe from one of our neighbors and it just turned super yummy, hubby and kids loved it a lot.Will sure share the another version ghee mysore pak soon, so stay connected with my blog and Facebook page for more yummy and easy recipes.

I hope you will give this a try and let me know how it turned out for you.

 Ingredients :

Besan/Gram flour/chanaga pindi : 1 cup

Sugar : 1 cup

Ghee/clarified butter : 1 cup

Oil : 1 cup (I used sunflower oil)

My one cup measures 200 ml

Method :

First grease a aluminum pan with ghee and set a side.

Now sift gram flour and keep a side.

Now take ghee and oil in a pan and put on heat.

In another pan take sugar and 1/2 cup water and put on heat.

Stir it and let it boil, bring it to one string consistency. 

Now add gram flour gradually to sugar syrup and stir it well continuously without lumps.

Now pour a laddle of hot ghee and oil mixture gradually by mixing with another hand. (make sure oil must be very hot)

Continue the process until all ghee is over.

Now when ghee leaves it's sides immediately pour this mixture to greased pan and spread it evenly with gentle.

 after 10 to 15 minutes cut into pieces, let it cool for some time and serve.

Grease your pan with ghee and keep a side

Sift flour and keep it a side

Now  take ghee and oil in a pan and put this on heat

Now take sugar in a wide and Big pan

Add 1/2 cup of water

Bring it to a boil by stirring continuously

Bring it to one string consistency

Now gradually add sifted flour

Stir continuously on medium flame

Continue the process

Stir and mix it without lumps

Now our ghee and oil mixture is really hot

Gradually pour the ghee by stirring continuously

Add until Ghee is over

Now Ghee  starts leaving it's pan sides

Immediately pour this mixture to greased pan

Gently spread it (don't press hardly)

After 10 to 15 minutes cut into pieces

Let it cool for some

Some pieces are already consumed by Hubby and kids before plating :)

Yummy,Yummy mysore pak is ready!!!!

CHANDRAKALA SWEET RECIPE/KHOYA/MAWA GUJIA RECIPE

Chandrakala is a half moon shaped stuffed khoya sweet. It is a traditional sweet dish in India. It tastes really yummy. The outer layer is crispy and crunchy and the inner khoya filling so soft and sweet.

    This recipe is similar to suryakala sweet recipe which I have posted earlier. Only difference is shape of these sweets.
Making these chandrakalas at home is not a tough thing. Process is simple but it takes some time to make. But the end result will be awesome.

I hope you will give this a try and let me know how it turned out for you

Ingredients :

For dough :

Maida : 250 grams/2 cups

Ghee : 50 grams/1/4 cup

Water : as needed

For filling :

khoya/kova/mava : 200 grams (recipe here)

Powdered sugar : 1/2 cup

Elaichi/Cardamom/yalukau powder : 1 tea spoon

Dry fruits chopped : 1/2 cup (I used almonds and cashew nuts)

Oil for deep frying

Sugar : 200 grams to make sugar syrup

Method :

First take Maida add ghee and mix it well it should be crumbly

Now add water little by little and make  a dough. (Dough should not be hard nor soft)

Cover the dough with wet cloth and rest it for 30 minutes

While dough is resting take a non stick pan add khoya/mava stir continuously on high flame for 2 to 4 minutes then remove from fire and let it cool completely

Now after khoya cools down add powdered sugar, elaichi powder and nuts mix it well and keep this a side.

Now take dough knead it for few seconds and roll it with rolling pin. (don't roll into thin layer we need little bit thick as poori)

Now cut with any container lid or bowl.as shown in picture.

Now put some filling in middle of the poori and apply water on edges then fold poori as shown in pic. 

Now press the edges then press and fold ,press and fold the edges as shown in the picture. Press and fold it nicely otherwise filling May come out while frying.

Now heat the oil in a pan (oil should not be very hot) drop prepared Chandrakalas in oil and fry on medium heat till they changes into golden color by turning both sides.

While Chandrakalas are frying take sugar in a pan add 3/4 cup of water and boil it until it comes to one string consistency then remove from fire.

Now drop fried Chandrakalas in sugar syrup coat it all over and immediately take them into a plate and serve.

Take dough add ghee

Mix it well with your hands

It should be crumbly like this

Pour some water

Knead into a smooth dough

Add caption

Cover dough with wet cloth and rest it for 30 minutes

Take a non stick pan add khoya

Saute well

Saute for few minutes

Remove from fire and let it cool completely

Take rested dough

Roll it

Cut with any lid

Add powderd sugar and cardamom powder to cooled khoya

Add nuts

Mix it well

Now take a poori put some filling and apply water to edges

Press the edges

Press and fold the edges

Press and for

It looks like this

Now they are ready to fry

Now drop them in medium heat oil

Fry till golden color on medium heat

Take sugar and water in a pan

Let it boil

Bring it to one string consistency and remove from fire

Drop fried gujia and coat sugar syrup well

Take them into a plate

Serve!!!