Milk Mysorepak

Milk Mysore Pak, a soft and melt-in-mouth sweet is a variation of the traditional Mysore Pak. It is Made with milk, maida,/Besan sugar and ghee, this sweet is extremely soft in comparison to its besan (gram flour) whisked continuously with hot sugar syrup. Complex flavours and simple textures are combined in this classic Mysore Pak recipe, to make a beloved sweet delicacy. . This milky confection is a perfect to share on any special occasions and festivals. Today I Prepared as Diwali Sweet. Came out perfect.

Ingredients:

Unsweetened Milk powder- 1 cup

Sugar - 3 cups

Water- 1 cup

Ghee (melted and at room temperature)- 2 cups

Maida/Besan  -2 tsp

 

Method:

1. In a mixing bowl, add one cup of milk powder and two teaspoons of gram flour. Mix contents well by gradually pouring in half a cup of hot ghee in the bowl. Whisk the contents well into a smooth batter. Keep this aside.

2. In another bowl take the remaining ghee – 1 and 1/2 cups melted and at room temperature.

3. In a thick bottom pan at low to medium flame add sugar and 1 cup of water.    Keep stirring until it attains one string consistency.

 4. At this stage, lower the flame and add the milk powder batter. Keep stirring continuously so that it won’t stick at the bottom and gets burnt.

 

5. Once the mixture starts bubbling add ¼ cup of ghee at a time to it, stirring continuously, till the ghee is absorbed by it.

6. Mix the contents well without pausing and pour in the remaining hot ghee batch by batch.Avoid lumps and keep stirring. During this cooking process it turns into a nice color and also aromatic.

  7.  Once it separates from the sides and when it starts bubbling take a pinch of it and try rolling into a ball. If it is soft and non-sticky, switch off the flame.

  8.  Any excess ghee floating separately will be absorbed later when it has to set well. So, transfer the entire content from the pan to a greased tray or square-shaped cake tin. Butter paper or parchment paper can also be used and let it cool down.

 

9. It will take around 4-5 hours at room temperature. As it cools down, the center becomes darker in color than the sides.

Cut it into slices and serve it. Delicious MysorePak Ready Enjoy!

 

 

 

Pottukadalai Burfi-Roasted Gram / Bengal Gram Burfi

Pottukadalai Burfi(Roasted Gram / Bengal Gram )is one of the very easy sweet recipe. It takes very less time to make. This delicious fudge made from. Roasted gram, sugar and ghee. This recipe doesn't need sugar syrup, so no need to worry about single string consistency of syrup, this recipe is so easy to make perfect burfi.

 

Ingredients: 

Pottukadalai (roastedgram) -1 cup

Sugar powder- 1 cup

Cardamom- ½ tsp

Ghee- ¼ cup

Method

1.Grind roasted gram and sugar into fine powder.

2.Add cardamom powder and mix t well.

3.Heat a pan and add in 1/4 cup of ghee.

4.Once ghee melted  Immediately add mixed flour and start stirring continuously under low-medium flame

5.Stir still the mixture comes together into a smooth ball like without sticking to the pan.

6.Switch off flame and Grease a tray. Transfer this dough in the tray, press well and let it cool for 15- 20 minutes

7.Cut into desired shaped, When it cool store it in an airtight container.

Delicious sweet is ready to eat!

Dry Fruits Semiya Payasam

Semiya Payasam is an authentic South Indian recipe and is made on special occasions. The main ingredient in the payasam is semiya/Seviyan /vermicelli and dry fruits. This Payasam/ Kheer is very rich and delicious.

 

 It is very easy to make...This classic Indian dessert prepared with vermicelli cooked in milk and thickened with crunchy dry fruits. In this delicious rich dessert Saffron is added for a unique flavor. This dessert is rich with dry fruits, ghee, cardomon and saffron, the taste of this sweet still lingers on palate and makes this kheer unique and tasty. 

 Today is RakshaBandhan, Avani avittam and Independence day .So on this special festive occassion I made this Payasam.

 

Ingredients: 

Full fat milk- 1 litre

Roasted vermicelli/seviyan- 100gm

Condensed Milk-200 gm

Sugar- 1/2 cup

Cashews- 10 gm(chopped)

Pistachios- 10 gm(chopped)

Almonds- 10gm (chopped)

Raisins- 10gm

Ghee - 2 tbsp

Cardamom powder - ¼ tsp

Saffron -pinch

 

Method:

1.Soak the almonds in boiled water and then peel off the skin and slice the almonds and Keep aside.

2.Soak saffron in warm Milk.

3.Heat ½ tablespoon ghee in a pan. Once it is hot, fry the cashews, almonds, pistachios & raisins separately, until they all turn golden brown. Remove them from the pan and keep it aside.

4.In the same pan add the remaining ½ tablespoon ghee. Fry the vermicelli until it starts changing its color and becomes slightly golden. (This step can be skipped if using roasted vermicelli).

5.Heat milk in a broad vessel till it reduces by half.

6.Once Milk started thickening add the fried vermicelli immediately to the milk along with the roasted dry fruits. 

7.Mix well and cook the vermicelli until it becomes soft.

8.Once the vermicelli gets cooked, add the condensed milk ,sugar and saffron soaked in milk and cardamom powder and cook for another minute.

 

 9.Then turn off the heat and serve warm in small bowls Garnish with almonds and pistachio slivers.