Jul 26, 2011

Mysorepak / besan burfi/chickpea flour fudge

     Mysorepak is a popular sweet which originated in  the Karnataka region and is now made and available throughout India. I have always heard that its quite a task to make this rich ghee loaded dessert. But I had always wanted to try this one. So one day, I gathered all my courage and set to try it. I won't say it was the best , but it wasn't a total flop either. Judging the consistency is always a skill when you make any kind of fudge and the same goes with this one. I felt I was a little late in judging the consistency, so the fudge set immediately when I poured in the plate. It tasted good and was crunchy. I do plan to make it again sometime and still better with someone who is an expert in making this sweet. I love the popular Srikrishna sweets kind of texture and would love to make that someday.
Recipe Courtesy- Vahrehvah.com 
mysore pak/besan burfi
Besan/chickpea flour/kadalai maavu-1 1/2 cups
Ghee- 1 cup
Oil- 1 cup (or use 2 cups ghee instead)
Sugar- 2cups
mysore pak/besan burfi
    Melt the ghee in a pan. Combine the oil in the melted ghee. Take the besan flour in a bowl and add a tablespoon of hot ghee in it and mix well. Now pass this through a sieve to ensure that there are no lumps. Keep this aside.
    Now take another pan, preferably a non stick one. Add the sugar along with 1/4 cup of water. Melt the sugar . Keep stirring till you get a one string consistency. Add a small drop of the syrup in water and see if you are able to form a ball or else place it between your fingers to check whetehr you are able to pull it into strings. Your sugar syrup is done.
     Add the besan to the sugar syrup gradually mixing it simultaneously so that no lumps form. Add a tablespoon of ghee and stir continuously. Keep adding the ghee in between when you are stirring.
     Stir till the mixture is frothy and the ghee seperates. Pour the mixture in a greased plate. When it sets, cut them into squares or desired shape.
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