karupatti mysore pak / palm jaggery sweet
karupatti mysore pak / palm jaggery sweet
Excellent sweet with a commanding influence of palm jaggery is to die for its not only a different dessert but addictive too. I have used all ghee alone to make this karupatti mysore pak but you can substitute as half ghee and oil it will also give a nice texture. Amount of jaggery you add can vary sometimes the given measurement will not be enough you can very well add up a little. Sukku powder and karupatti is yet another deadly combination that you should never miss adding. It gives a nice punch to this whole dish.I have given a simple easy way without following any string consistency but once the ghee oozes
and leaves the sides you have to take it out it will be perfect. Please check my paniyaram recipe done here in my blog using karupatti. Water added to the jaggery is that you have to just immerse the jaggery thats it and if you add more it may take more time to come to the desired consistency. While you are mixing roasted kadala maavu with jaggery syrup it may seem to have lumps but if you keep on stirring it will disappear no problem. If you take out and set it at the correct stage you will get a nice melt in a mouth type mysoe pak. Do try this karupatti mysore pak for sure you will definitely make it again and again. Do check my ghee mysore pak here in my blog.
karupatti mysore pak / palm jaggery sweet
INGREDIENTS:
Karupatti/palm jaggery – 11/2 cups
Bengal gram flour/kadala maavu – 1 cup
Dry ginger powder/sukku – 1 tsp
Ghee – 11/4 cups
METHOD:
1.Keep a thick pan with powdered karupatti and pour water till jaggery is immersed and let it boil and completely dissolved switch off.
2.Grease a suitable plate with ghee and keep ready.
3.In another kadai add half of ghee add bengal gram flour and roast nicely till nice aroma comes.
4.Now filter directly the dissolved karupatti into the kadala maavu and stir without lumps when doing this keep the flame low.
5.Add sukku powder and stir.
6.Then increase the flame and keep on stirring by adding melted ghee then and there till all the ghee is used up.
7.At one stage the mysore pak will start leaving the sides and ghee starts to show off.
8.Pour immediately in the greased plate.
9.Then after some minutes when its slightly hot itself cut into slices and when cool take off the slices and serve.
karupatti mysore pak / palm jaggery sweet
Ingredients
- Karupatti/palm jaggery - 11/2 cups
- Bengal gram flour/kadala maavu - 1 cup
- Dry ginger powder/sukku - 1 tsp
- Ghee - 11/4 cups
Instructions
- Keep a thick pan with powdered karupatti and pour water till jaggery is immersed and let it boil and completely dissolved switch off.2.Grease a suitable plate with ghee and keep ready.3.In another kadai add half of ghee add bengal gram flour and roast nicely till nice aroma comes.4.Now filter directly the dissolved kari-patti into the kadala maavu and stir without lumps when doing this keep the flame low.5.Add sukku powder and stir.6.Then increase the flame and keep on stirring by adding melted ghee then and there till all the ghee is used up.7.At one stage the mysore pak will start leaving the sides and ghee shows off.8.Pour immediately in the greased plate and leave it.9.Then after some minutes when its slightly hot itself cut into slices and when cool take off the slices and serve.
Notes
You can add half and half oil ghee combo it will give a nice texture.
Adding sukku powder gives nice flavour.
You can sieve the besan once to be sure that it has no lumps.
I have given a simple easy way without following any string consistency but once the ghee oozes and leaves the sides you have to take it out it will be perfect.