Sree Krishna sweets is eponymous with Mysurpa. They do not call it Mysore Pak, as they say that it melts in the mouth before the 'k' is pronounced!
This sweet is a must in all Tam-Bram marriages and other functions. It is supposed to be very easy to make but thinking of the ghee and sugar used.....please do not count the calories, when you indulge in this luxurious sweet!!
I saw Vijaya mami make this sweet for a function organised in my maternal home. This recipe is hers and the photos have been taken at my home. Please excuse the lighting.
There are only 3 ingredients used, but it is time consuming process. I must add that the dish is quite forgiving. You can stop the cooking process and start cooling the mixture. If it does not set, reheat. But once it crosses the point of actual setting.....oops!! You will be left with a powdery sweet. So, be careful.
Ingredients:
Besan / Kadala mav / Chick pea flour - 1 measure
Sugar - 2 1/2 measure + some more for dusting
Ghee / Clarified butter - 2 1/2 measure
Milk - 1/8 measure (to remove impurities from sugar syrup)
Method:
Heat the besan in heavy bottomed vessel for 2 minutes and keep aside to cool.
Melt the ghee and divide the into 2 parts.
Spread some ghee on a large plate and keep aside.
Add the Besan to 1 part of ghee and keep aside.
Once it melts, add some milk to remove the impurities.
When all the impurities are removed, heat the syrup till 1 string consistency.
Add the besan + ghee mixture and start boiling.
Keep adding more ghee as you continue cooking. (not all in one go, but in installments). You must finish the left over 1 measure ghee.
When the mixture starts leaving the sides of the vessel and you can draw a line in between, transfer to the buttered vessel.
Tap vigorously to remove air bubbles.
While still warm, spread some sugar on top. Then cut into desired shape.
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