For the second day of the Blogging marathon, I chose a easy sweet recipe which I know, the inner child in us desires and loved it as a kid.
Easiest and maybe one of the first sweet I tried out in the beginning of my 'Cooking career'! One of my favorites as a child and which my kids thoroughly enjoy. Its none other than Mysore pak. One of the most popular sweet in India.
My younger one couldn't resist them at all and each time he would pass by, he would pick up one...I had to hide them, so that I could save them! :)
But seriously, the mysore pak which we get in India is amazing. Loaded with tons of ghee, so soft and melt in your mouth kind of texture. The color also varies from top to bottom, a golden yellow on the top to a dark brown caramelized look for the bottom, on some varieties. Who can even resist it? :)
Though there are quiet a few variations which we find in the store, this one is the easiest one which can be done at home.
It does take lot of stirring and mixing, but just 5 ingredients and you are done!
1 1/2 cup besan, fine chick pea flour
2 cups sugar
1 1/2 cup melted ghee
1/2 cup olive oil
1/2 cup water
Grease a big tray or plate and keep aside.
In a big frying pan, roast the besan on low to medium heat, till it turns slightly brown in color and you can even smell the roast besan. Remove from heat and keep aside.
In a big wide kadai or a big sauce pan, melt the sugar using the water.
When the sugar has melted, bring the heat to low and add the roasted besan slowly, so that no lumps are formed, stirring continuously to combine with the melted sugar. Turn the heat to medium now.
Then slowly add in the melted ghee, 1 tbsp at a time, till all the ghee has been absorbed. You will see that the mix doesn't stick to the sides. Keep stirring and slowly the batter will start bubbling.
Start adding the oil, 1 tbsp at a time, till all is absorbed. Keep stirring.
The batter will start to forth and bubble, that's when you know, it is ready to be removed from heat.
Pour into the greased plate, flatten it.
Let it cool for a few minutes, before cutting into it. If you let it cool completely, you may not be able to cut through it completely. So cut when its slightly cool, then let it cool completely.
You can decorate it with broken nuts if desired.
Serve when cold. Can be kept in an air tight container for about 2 weeks.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 12