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
The sweetness can be adjusted according to your taste.
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.
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.