Almond Mysore Pak

Mysore pak - Yes Most of the sweet lovers love to have Mysore Pak.  It is delicious sweet, no doubt it has its fame and name. Preparing Mysore Pak one has to do it very slow and with lots of patience.

I do prepare yum yum yummy Mysore Pak and all my friends and relatives pour loads of love and appreciation, sweet words after eating Mysore Pak.
Here I have prepared Almonds Mysore Pak 

 Here I have tried " Almond Mysore Pak " and its super good I can say. You try and taste and You do agree my words.

Let us see what all I used and how did I do this Yummy, delicious Sweet " Almond Mysore Pak".
All I used is Almonds, besan/channa flour, ghee, sugar and little cardamom.
Let us see the recipe Now :

Ingredients :

Besan / Channa flour : 2 Cups
Sugar : 1 3/4 or 2 Cups
Ghee : 1 Cup
Cardamom : 5 to 6 Pods
Almonds : 1 Cup
Water : 1/2 Cup

Method :

1. Dry roast besan till the raw smell disappear.

2. Powder almonds and keep it aside.

3. Remove the seeds from cardamom pods and powder.

4. Keep a pan on the fire and put sugar and half cup of water.

5. Let sugar dissolve in water completely. Add a tsp spoon of ghee.
6. It starts to bubble. Let it boil for 2 minutes. See that it gets one string consistency.

7. Add roasted besan /channa flour and powdered almonds. ( Let the flame be very low)..

8. Stir nicely and see that there are no lumps. Add 2 to 3 tablespoons of ghee and stir.
9. The ghee you pour mixes well with besan and sugar mixture. Continue stirring and adding ghee in between. 5 to 6 minutes or little more.

10. Slowly the colour changes  in to slight golden brown.  Leave the mixture for 10 seconds and stir again slowly but do not allow the mixture  to burn at the bottom.
11. Let the mixture slowly come up slightly. Stir again. Do this process at least 4 to 5 times. ( Strictly on low flame ). Add powdered cardamom and mix it again. It starts to leave the edges.

12. Allow the mixture to slowly come up again and pour this mixture to a ghee spread tray or plate.

13. Spread it nicely and leave it to cool.  Cut Almond Mysore Pak once it is completely cooled.

14. Serve or enjoy eating these delicious Almond Mysore Pak pieces. Store it in a airtight box.

Note :
The sugar should melt completely before it gets in to syrup consistency. One should prepare this Almond Mysore Pak on low flame. Adding more ghee is optional. Almond Mysore Pak should be cut in to pieces only when it cools completely.
Time : 30 Minutes.
25 to 30 pieces can be made : According to size and shape.

Watch the process : 

Badam Poori

Badam Poori is a delicious sweet dish. It is  sweet  friedfritter. It can be relished as desert. People do eat with Rabdi. ( Thick Milk contain sugar ).

I wanted to try this Badam Poori from a long time. So here are Badam Pooris done. It is delicious, yummy and superb.
Badam Pooris are crispy, crunchy sweets if they come out well. No need to dip them in sugar syrup for a long time. Just dip them and take it away.
I have used Maida /All purpose flour, sugar, badam/almonds and some cardamom. Let us see the recipe now :

Ingredients :

Maida : 2 Cups
Sugar : 2 Cups
Badam /Almonds : 10 to 15
Cardamom : 6 to 8
Dry Coconut gratings : 2 to 3 Tablespoons
Ghee : 2 Tablespoons
Oil :For frying : 1 to 1/2 Cup :
Salt : A pinch

Method :

1. Mix maida /all purpose flour with 2 tablespoons of ghee and little salt.

2. Add water and prepare chapati dough. ( It should be thick consistency). Keep it aside.

3. Powder almonds/badam and keep it aside. ( Dry grind coarsely ).
4. Powder cardamom and keep it aside.
5. Keep a pan and put sugar and a glass of water. Keep it on low flame. Stir in between.

6. It should get thick syrup consistency. ( Little more than one string consistency). Add powdered cardamom.

7. Now kneed maida dough nicely and divide them into small portion. ( Small ball size ).
8. Roll them into poori shape and place a spoon of badam powder on it. Spread it around.

9. Fold it into half then quarter. Press a little at the edge with fork or finger,

10. Repeat the same pooris and keep it aside.
11. Now keep a pan on the fire and heat. Add oil and let it get hot. (Medium flame).
12. Add 2 to 3 pooris in hot oil and fry on low flame. (Reduce the flame to low). It helps badam poori to be crispy.
13.Fry on both sides and take it out and put it in sugar syrup. Just leave them for a minute, ( Turn both sides to get sufficient syrup on both sides).

14. Take it out and arrange them on a plate.

15. Repeat the same frying and dipping in sugar syrup process. Arrange them nicely and add dry coconut on the top. ( Optional ).

16. When it cools it taste better. Serve as a desert or munch at any time of the day.

Note :

Bind the edges nicely so that almonds will not come out of poori. Fry them on low flame to get poori to be crispy. Crispiness stays only for a day or 2. Then pooris turn soft. Instead of dipping them in sugar syrup you  can prepare coconut sugar mixture and put them on hot poori once it is fried. (Optional ).
Remained sugar syrup can be used for some sweet dishes to prepare. ( Re use ).
Adding ghee helps the poori to be crisp.
Time : 40 Minutes.
Serves : 40 to 50 Pooris.

Soft Mysorepak

Mysore Pak is one of the yummy sweet that most of us like it. 

Celebrating this sweet with festival is a divine thought too. 

Let us celebrate this Deepavali 2018 with Soft MysorePak.

There is a story about this Mysorepak How it has got its name Mysore pak.

The story goes like this.  This Sweet Mysore pak was first time prepared during Shri Krishna Raja Wadiyar Rule in Mysore. 

Shree Krishna Raj Wadiyar was ruling Mysore that time. He was fond of sweets they say. He asked his palace cook Mr. Kakasura Madappa to prepare some thing nice, tasty and delicious. Madappa just prepared the mixture of sugar, ghee and gram flour/channa flour/besan flour. The sweet turned so nice as golden colour. King Krishna Raja Wadiyar ate this sweet,  which melted so easily and it was delicious. He was curious to know the name of this sweet. When he asked Madappa, he did not know what to say/ because he never thought of the name for this sweet. He suddenly uttered Mysore pak. It is done in Mysore first time and the pak means pakam /cooking. The name Mysore pak got its name in this way.

Let us see the recipe Now :

Things Needed :

Channa flour /besan /gram flour : 1 Cup

Sugar : 2 Cups

Ghee : 2 1/2 Cups

Cardamom : 3 to 4 pods.

Method : 

1. Dry roast channa flour till the raw smell disappear. 

2. Remove the pods from cardamom and powder it.

3. Melt the ghee into liquid form and keep it aside.

4. Apply ghee to plate /tray and keep it aside.

5. Now put sugar in a big bowl and keep it on the fire. Add 1/3 of water and melt it completely.

6. Stir in between and mix it well. Sugar liquid starts to bubble. 

7. Check for 1 string consistency. Le the flame be very low.

8. Slowly add roasted besan and stir. Add ghee in between and should stir continuously. 

9. Keep on adding ghee and stirring. It slowly change its colour. Stir and put each time a tablespoon of ghee and stir.

10. Leave the stirring for few seconds and stir again. You can see the content turning golden colour.

11. Leave it for few seconds and stir again. It starts to come up. Stir and let it come up again. Add cardamom powder. 

12. Again leave it for 2 seconds and shift the Mysore pak content to a ghee spread tray /plate.

13. Cut it according to your wish when it is hot. But do not try to remove it when it is hot. 

14. Let it cool down. Now remove the pieces slowly and put it in a air tight box.

15. Soft Mysore pak is ready to serve.

Note :

Do not allow the content to get hard. The proportion should be the same as mentioned above. You can remove the ghee which oozed out from Mysore Pak while shifting it to a plate. Do not go on stir till it hardens. Just stir twice or trice after it changes its colour 

Time : 30 Minutes.

Serves : 12 to 14 Pieces. ( According to size ).

Teachers' Day Cake

This is Wheat - Chiroti Rava  - Carrot Cake and prepared for Our Indian Teachers' day special.

Dr. Sarvepalli Radhakrishnan was our First Vice President and second President of India.
His Birthday is celebrated as Teachers' Day in India.
He Believed that " Teachers should be the best mind in the country".
He was awarded several high awards during his life, The Barat Ratna the highest civilian award in India.

We wanted to celebrate the day with our kids and I thought of preparing this Cake.

I have used wheat flour, chiroti rava/thin rava, sugar, curd, milk, oil and very little amount of carrot gratings.

Let us see the recipe now:
Simple and healthy Cake without Eggs.:

Things Needed :

Wheat flour : 1 1/2 Cup
Chiroti Rava : 1/2 Cup
Baking Powder : 1 Teaspoon full
Baking soda : 1/4 Teaspoon
Salt : A pinch
Sugar : 1 Cup
Cinnamon : A small piece
Milk : 1/2 Cup
Curd : 1/2 Cup
Oil : 1/2 Cup
Carrots : Grated : 1/2 Cup
Banana : Yalakki : 2

Method :

1. Sieve wheat, rava, baking powder, baking soda and salt. ( twice to thrice ).

2. Put sugar, cinnamon, milk and curd to a mixi jar.
3. Remove banana skin and cut banana into small pieces and put it to mixi jar.
4. Add cooking oil and  grind all the ingredients together for 5 to 6 minutes.
5. Remove it from the mixi jar and put it to a big bowl. Grate 1/2 carrot and keep it aside.
6. Add sieved flour mixture to a big bowl and put the wet mixture /ground mixture to the bowl.
7. Mix it well and, turn the ingredients on one direction and mix it well. Add milk if the mixture has thick texture.
8. Now add grated carrot to the cake mixture and mix it slowly. Put the ready cake mixture to a cooking tray. Grease the tray with ghee/oil before pouring the cake mix.
9. Switch on the oven and let it get hot. 5 minutes.
10 Keep the cake mixture in the oven and bake for 25 to 30 minutes. 180 C.

11. Check the cake by inserting a knife edge or small stick. Remove the fully baked cake and keep it up on the oven for 5 minutes.
12. Now the cake is ready to serve. Serve as you wish.
13 We shared this particular cake with our tuition children on behalf of Teachers' day special.
14. Have this healthy cake and enjoy whenever you want.

Note :

The cake batter should be like pouring consistency. Add little milk and adjust the consistency, if it is too thick. Do not add so much of milk, it might turn watery and cake may not be good after baking.
Adding ghee/butter instead of oil is optional. Adding jaggery instead of sugar is optional. Use of maida instead of wheat - rava is optional.
Time 30 /25 minu to bake + 10 minutes for preparation.

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