Mysore Pa (Soft) - Shri Krishna Style

Oh My God! Phew! Finally I am done making the Mysore Pak for the first time :) I wanted to try my hands at making this dish, (the soft one we get in Shri Krishna Sweets and not the porous one) from the time one of our friends had given this during Navarathri. And I have to say it was awesome! I had immediately mailed her and got the recipe. But on seeing that recipe PHEW! she had used 4 times the amount of ghee as the flour. Oh! That's a lot of ghee. I would surely feel guilty after eating a piece :( But still I wanted to make it but with lesser ghee. So finally decided, okay lets cut down the ghee quantity and went ahead with it keeping my fingers crossed. Well, I should say for the first attempt, it did come pretty well! Thanks for the recipe Radha Akka!

Obviously the ghee did not ooze out of the mysore pak as it would in Shri Krishna Sweets, but it was soft and tasted delicious. I think for the ghee to ooze out you have to add lots more ghee as in the original recipe that she had given. But I am happy with this :)

My next try is the porous kind, my mom is a expert in that kind and she makes it with ease each and every time with perfection. So have got the recipe from her, should try it some time soon.

Makes around 20 pieces

Ingredients Required:

Gram Flour/Chickpea Flour/Kadala Maavu - 1 cup

Sugar - 2 cups

Ghee - 1 cup + 2 tsp

Water - 1/2 cup

How to make?

Grease some ghee on a plate and set aside. This is where we would be pouring the cake, this should be ready as we will not have time later.

In a pan, heat 2 tsp of ghee and add the flour.

Dry roast the flour for around 5 minutes on medium heat till the raw smell goes.

Place this in a cup. Add 1/2 cup ghee and mix well.

This is done so lumps are not formed when pouring it in the pan. Set aside.

Now lets make the sugar syrup, add the water and sugar in the pan and allow to boil on medium heat.

It should form one string consistency - when you take the syrup between your thumb and index finger one string should be formed. Else try dropping a little syrup in a bowl with water. If it does not spread and forms a soft ball then the syrup is ready.

Now add the flour - ghee mixture to the sugar syrup.

Add the remaining ghee in intervals and keep on stirring. You would have to stir continuously for around 10 - 12 minutes on medium heat.

At first the mixture would stick to the pan, then later it would not stick to the pan, all the mixture would come together.

At this point, switch of the stove. Pour the mixture in the greased pan.

You do not have to spread it, as it would spread by itself.