Tag Archives: ghee

Mysore Pak Recipe / Soft Mysore pak recipe / Nei Mysore pak recipe – Diwali special recipe

Mysore Pak Recipe / Soft Mysore pak recipe / Nei Mysore pak recipe – Diwali special recipe

Mysore pak is one of my all-time favorite for almost 12 years. The first time my love born towards MYSORE PAK was due to my mother-in-law, as she use to get me mysore pak from a shop – “Velayudha Nadar Sweet Stall” from Sivakasi (my hubby’s hometown). No words for its taste, it melts in mouth like anything. I thought preparing Mysore pak is a toughest job, but recently when I saw few of my fellow bloggers posting Mysore pak recipe, I too wanted to try it.

Finally today I tried it and the result was a heavenly mysore pak in my first attempt. It took just 20 minutes prepare. Happy I made a new and my favorite sweet this Diwali. It was very easy to make and I bet everyone could make it. Let us move on to the recipe…

Do check out my other Diwali snacks (sweets and savories) in this link: https://madraasi.com/2015/11/03/deepavali-diwali-sweets-and-savories/.

Mysore Pak

Mysore Pak

Ingredients:

  • Besan / Bengal gram flour – 1 ½ cups
  • Sugar – 1 ½ cups
  • Ghee / Clarified Butter – 1 ½ cups
  • Water – ¼ cup + 2 tbsp.

Preparation:

  • Sieve the besan / bengal gram flour and keep it aside.
  • Roast besan flour with a tsp of ghee/clarified butter, until the raw smell goes off (be careful it should not be burnt).
  • Take 1 cup of ghee/clarified butter in a bowl, add in the roasted besan little by little and mix it well with the ghee/clarified butter (Be sure no lumps should be formed). Keep it aside, until the sugar syrup is ready.
  • Grease a tray with ghee and keep it aside/
  • In a non-stick vessel, take sugar and water, let it boil, stir once in a while and wait until it reaches one string consistency.
  • Pour in the ghee + besan flour mixture, start stirring and keep in medium flame.
  • Keep on stirring continuously, else lumps would be formed.
  • When the mixture begins to thicken, pour in ½ cup of ghee/clarified butter, little by little along the sides and continue stirring.
  • Stir until it starts leaving the sides of the vessel and comes to the rolling consistency.
  • Transfer the mysore pak to the greased tray and level it with a spoon.
  • Leave aside for 10 mins, let it get set, cut it to diamond or square or rectangle shape as you wish.
  • Take it out after 20 mins and store it in an air-tight container.

Yummy Mysore Pak is ready.

Note: Pour in the ghee + besan flour mixture only after you get one string consistency in sugar syrup, also at the final stage besan flour should come to rolling consistency. These two stages are very important else the mysore pak will become hard. Cook in low flame, once you add the mysore pak + Ghee/Clarified butter mixture.

Aval Kesari recipe / Poha Kesari recipe / How to make Aval Kesari at home – Krishna Jayanthi recipes

Aval Kesari recipe / Poha Kesari recipe / How to make Aval Kesari at home – Krishna Jayanthi recipes

 

Aval Kesari is one of my long time wait dish, yesterday was planning to try out kesari and so thought to try it with aval. This was my first attempt with Aval Kesari, it was delicious and was finished in minutes, as kids on vacation. Usually Kesari is my favorite, as my grandma prepares it for my birthday as it would be the first food on my mouth. The texture was lovely, it melts in the mouth and was too attractive not only of the color but the glassy appearance made the dish look rich compared to Rava/Semolina or Semiya/Vermicelli.

CLICK HERE for more Krishna Jayanthi / Gokulastami / Janmastami recipes.

A perfect dish for Navratri, as an offering and later served for friends and family. Not only for Navratri, but also an easy and can be made in minutes for guests. Let us move on to the recipe…

Do check out my other Kesari recipe in this link: https://madraasi.com/recipes/breakfast-dinner/.

Ingredients:

  • Aval / Poha / Beaten Rice – 1 ½ cup
  • Sugar – 1 cup
  • Clarified butter / Ghee – 3 tbsp
  • Cashew nuts – 10 nos
  • Raisins – 8 nos
  • Water – 3 cups
  • Food Color (Orange) – ¼ tsp

Preparation:

  • Dry roast aval/poha/beaten rice in a kadai with a tsp of ghee/clarified butter.
  • Heat 3 cups of water in a kadai, bring it to boil.
  • Meanwhile, grind the roasted aval/poha/beaten rice to a fine powder.
  • Add the powdered aval/poha/beaten rice to the boiling water along with the food color, keep in low flame and keep on stirring else lumps will be formed.
  • Keep on stirring for few min, until the poha is cooked and thickens, drizzle a tbsp of ghee/clarified butter along the sides of the thickening poha.
  • Add in the sugar and continue stirring, until it the poha starts leaving the sides of the kadai.
  • Heat the leftover ghee/clarified butter in a kadhai, add in the cashew nuts, and roast until starts turning golden brown.
  • Add in the raisins and roast until it doubles in size.
  • Stir it well and keep on stirring until the kesari comes to the rolling consistency.
  • Transfer it to a bowl.

Serve hot. This goes well for breakfast, tea-time snack and also as a festive recipe.

Note: Bring the kadai to low flame, when you start adding the powdered poha/aval/beaten rice and keep on stirring else it would be formed as lumps.

 

 

Aval Laddu Recipe / How to make Aval Ladoo / Poha Ladoo recipe – Krishna Jayanthi recipes

Aval Laddu Recipe / How to make Aval Ladoo / Poha Ladoo recipe – Krishna Jayanthi recipes

Aval /Poha / Beaten Rice laddu is yummy and delicious snack, which can be made in minutes at times of festival or any occasions. These are offered to Lord Krishna on Krishna Jayanthi / Krishna Janmashtami. Also it’s very easy and simple to prepare. Let us move on to the recipe…

Aval Ladoo recipe in youtube / Making of Aval Ladoo –

CLICK HERE for more Krishna jayanthi recipes / Gokulastami recipes / Janmastami recipes and CLICK HERE for more Diwali recipes.

Check out my other snacks recipes in this link: https://madraasi.com/recipes/snacks/

Ingredients:

  • Poha/Aval/Beaten Rice – 2 cups
  • Roasted gram – ¾ cup
  • Sugar – 1 cup
  • Cashewnuts – 10 nos
  • Raisins – 8 nos
  • Ghee/Clarified butter – 3 tbsp.

 

Preparation:

  • Roast poha/aval/beaten rice in a kadhai with a tsp of ghee/clarified butter for few min or until it start turning golden brown. Transfer it to a plate.
  • Roast roasted gram in a kadhai with ½ tsp of ghee/clarified butter for 2 mins or until it start turning golden brown. Transfer it to the plate.
  • Bring the roasted ingredients to room temperature.
  • Grind the roasted ingredients together to fine powder. Remove it to a bowl.
  • Grind the sugar to fine powder and transfer it to the bowl.
  • Heat the leftover ghee/clarified butter in a kadhai, add in cashewnuts and raisins and roast until the cashewnuts turns golden brown and raisins doubles in size.
  • Pour it to the grounded powder and mix it well with a wooden spoon.
  • Take a small portion of flour and hold it tightly within your palms and bring it to round shape (small ball).
  • Place it in a plate.

Also check out our Rava Ladoo recipe, Moong Bean Ladoo recipe, Sesame Ladoo recipe , Paneer Ladoo, Besan Ladoo and Bajra Ladoo / Kambu Ladoo recipe.

Note: Store it in an air-tight container, so that it stays fresh for almost 5 days. You can include few more ghee/clarified butter to the flour if you are not able to shape the laddus.