MYSOREPAK - VERSION 2
Dibs is an enthusiastic follower of Vah Chef. She wanted to make a sweet all by herself for a function celebrated at home during her stay here. We also needed to make a pair of 'Paruppu Tengai' -( any sweet moulded into two cones) - for pooja purpose. Dibs decided to make MYSOREPAK Vah Chef style, which could also be used for making the ' Paruppu Tengai'.
On the eve of the function a huge kadai and a pair of ' Paruppu Tengai' moulds were brought down from the attic . We finished cooking dinner and cleaned up the kitchen making space for Dibs' wild adventure. One kg of besan ( roughly 4 tall glasses could hold it), 10 glasses of sugar , 2 glasses of oil and 2 glsses of ghee were assembeled.
I thought it would be wise to back out of this (mis) adventure at least at this juncture! The quantity of the ingredients seemed overwhelming. But nothing could stop Dibs' enthusiasm. She had already made her aunt grease a huge 'tambalam' ( a huge deep plate ) and the metal cones which were inverted and held in place by two long and narrow mouthed vessels.
Dibs, her aunt and I took turns to stir the monsterous bubbling sweet 'lava' continuously while the other members of the family peeked in with amazement amidst their other chores.
Two hours, three people and a marathon effort ! Hurray ! The MYSOREPAK was ready ! Two of us lifted the kadai to pour the stuff into the cones while my sister-in-law used the long spatula to scoop out the quickly hardening sweet. Once the cones were full the rest of the sweet was quickly spread out on the greased tambalam. Dibs heaved a sigh of relief while the rest of the family cheered joyfully !
Every one craved for more when the soap bar size Mysorepak just melted away in their mouths! Three cheers to Dibs and three cheers to Vah Chef !
It is a pity that the whole process could not be photographed in the middle of all the hullabaloo.
Here I have tried to follow the same method to prepare Mysorepak using 1 cup of besan, 2 1/2 cups of sugar, 1/2 a cup of oil and 1/2 a cup of ghee. My grand daughter eagerly captured the cooking moments standing up on a chair beside .
INGREDIENTS USED BY DIBS
Dibs is an enthusiastic follower of Vah Chef. She wanted to make a sweet all by herself for a function celebrated at home during her stay here. We also needed to make a pair of 'Paruppu Tengai' -( any sweet moulded into two cones) - for pooja purpose. Dibs decided to make MYSOREPAK Vah Chef style, which could also be used for making the ' Paruppu Tengai'.
On the eve of the function a huge kadai and a pair of ' Paruppu Tengai' moulds were brought down from the attic . We finished cooking dinner and cleaned up the kitchen making space for Dibs' wild adventure. One kg of besan ( roughly 4 tall glasses could hold it), 10 glasses of sugar , 2 glasses of oil and 2 glsses of ghee were assembeled.
I thought it would be wise to back out of this (mis) adventure at least at this juncture! The quantity of the ingredients seemed overwhelming. But nothing could stop Dibs' enthusiasm. She had already made her aunt grease a huge 'tambalam' ( a huge deep plate ) and the metal cones which were inverted and held in place by two long and narrow mouthed vessels.
Dibs, her aunt and I took turns to stir the monsterous bubbling sweet 'lava' continuously while the other members of the family peeked in with amazement amidst their other chores.
Two hours, three people and a marathon effort ! Hurray ! The MYSOREPAK was ready ! Two of us lifted the kadai to pour the stuff into the cones while my sister-in-law used the long spatula to scoop out the quickly hardening sweet. Once the cones were full the rest of the sweet was quickly spread out on the greased tambalam. Dibs heaved a sigh of relief while the rest of the family cheered joyfully !
Every one craved for more when the soap bar size Mysorepak just melted away in their mouths! Three cheers to Dibs and three cheers to Vah Chef !
It is a pity that the whole process could not be photographed in the middle of all the hullabaloo.
Here I have tried to follow the same method to prepare Mysorepak using 1 cup of besan, 2 1/2 cups of sugar, 1/2 a cup of oil and 1/2 a cup of ghee. My grand daughter eagerly captured the cooking moments standing up on a chair beside .
INGREDIENTS USED BY DIBS
Besan - 1 kg
Sugar - 10 glasses
Ghee - 2 glasses
Sundrop refined oil - 2 glasses plus 2cups
METHOD
Sugar - 10 glasses
Ghee - 2 glasses
Sundrop refined oil - 2 glasses plus 2cups
METHOD
1. Heat 2 cups of oil and rub into the besan well and, break up all the the lumps. Sieve it to get a
smooth texture.
2. Heat sugar and 5 glasses of water in a wide and thick bottomed kadai.
3. Heat oil and ghee together in low flame in another kadai on the second burner of the stove.
4. When the syrup is of one thread consistancy start adding the besan little by little stirring it all the time in one direction. It is better if a second person does this while you keep stirring, when preparing a large quantity.
5. As the syrup and flour blend starts thickening increase heat of ghee and oil on the second burner.
6. Keep stirring and keep adding hot ghee & oil little by little, using a ladle and notice the syrup and besan blend getting fried.
7. When the mixture starts looking scrambled or curdled, and when dark brown patches of colour start to appear, pour out the mixture on a greased plate .
8. The MYSOREPAK sets in no time . Mark with a sharp knife immediately.
CUT OUT THE BARS WHILE STILL WARM AND ENJOY AS THE MYSOREPAK MELTS INTO YOUR VERY BEING!
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