Mysore Pak recipe | Motichoor Ladoo Recipe | Indian Sweets
Mysore Pak is a very famous and popular sweet of India. It is originated in a huge kitchen from Mysore Palace. King Krishnaraja Wadiyar IV (1902-1940) is known to be the inventor of the Mysore Pak. This Mysore Pak is just made with three ingredients.
So let's start making our Mysore Pak without wasting any more time!
Preparation:
- Take all the ingredients(1.25 cups of sugar i.e 200 grams, 1 cup of besan i.e 100 grams, 1 cup of ghee i.e 210 grams.
- Now strain the besan twice using a strainer. These will help in reducing the lumps when we will mix besan with sugar syrup.
Sugar Syrup:
- Take a heavy large aluminium/iron kadhai and add sugar. Using an aluminium kadhai allows doing the heavy stirring while making sugar syrup.
- Add water in the sugar(1/2 cup)
- Now heat the sugar syrup on medium-low flame.
- Keep stirring till sugar dissolves properly and let the sugar have a boil and start bubbling.
Besan cooking and adding to sugar syrup:
- Add the besan to sugar syrup. (Don't add all the besan together, add in parts)
- Now start whisking the besan with a hand whisker so it gets dissolve with sugar properly.
- Do the same with all the parts. Stir and mix very well so everything gets mixed evenly.
Making and adding ghee:
- Heat the ghee in a pan. Let it melt on low flame. Keep simmering.
- Now add the ghee into the pan where besan and sugar syrup are already getting mixed.
- Add ghee into the parts. You will see the bubble froth as you will add ghee.
- Keep adding the ghee with one hand and mix with a spoon or spatula with another hand.
- Do the same with all parts of ghee on medium-low flame. Make sure you wear gloves and use a bigger kadhai as a lot of sizzling and bubbling happens while doing this.
- In few minutes you will see that ghee will be absorbed and a smooth melted besan mixture will be seen out
- Now you have to cook this mixture with non-stop stirring.
- You have to stir till the mixture starts leaving ghee from the sides and small bubbles occur.
- While stirring, scrape it from the bottom so it doesn't get stick to the kadhai or pan. Otherwise sticking will lead the besan mixture into brown and will be burnt. Using a steel spatula will help you to stir properly.
- The mixture will start coming together uniformly...Keep stirring and scraping.
- Switch off the flame once you start seeing holes and bubbles in the mixture. (Be super attentive in these because if you will overcook here your mixture will get too hard and a very bad texture will come out)
Setting up Mysore Pak:
- As you switch off the flame, immediately pour the mixture present in Kadhai into a greased rectangular vessel. It will automatically fall into the vessel together so you will not be needing any spoon for removing the mixture from Kadhai.
- Just level it with the help of a spatula.
- Now, let the Mysore Pak get cool down.
- Invert the vessel on a chopping board. It will easily get fall.
- Slice it and store the Mysore Pak in an air-tight container. Cheers!
- Serve this Mysore Pak to the sweet lovers at your home, friends, relatives in the festive season.
Notes:
- The ghee used in this recipe can also be used in dhosa's and to grease the plates of idli.
Nutrition Facts
Mysore Pak
Amount Per Serving
Calories 778Calories from Fat 468
% Daily Value*
Fat 52g80%
Saturated Fat 31g194%
Polyunsaturated Fat 2g
Monounsaturated Fat 15g
Cholesterol 132mg44%
Sodium 16mg1%
Potassium 198mg6%
Carbohydrates 75g25%
Fiber 2g8%
Sugar 64g71%
Protein 5g10%
Vitamin A 1615IU32%
Calcium 10mg1%
Iron 1.1mg6%
Motichoor Ladoo:
The ancient physician shrushta is the first who used the spherical balls made from sesame seeds to treat his patients and thereby slowly & gradually ladoo started shaping.
Step by Step guide to make motichoor ladoo:
- Make the sugar syrup by the same method as we made for Mysore Pak but for motichoor ladoo add saffron seeds also. Once you are done with making the sugar syrup keep it in a hot bath tray because when we will put boondhi in syrup it should be hot.
- Make a batter using(besan, powdered saffron+water). Make a smooth flowy batter.
Boondhi making:
- Heat the oil in kadhai for deep frying. The oil for frying the boondhi should be not too hot either too warm.
- Now take a large spoon having small-small holes. It's also called a perforated ladle. Place it above the kadhai according to your hand's position. We will need one more ladle spoon to remove the boondhis from kadhai.
- Now pour the besan batter on the perforated ladle we placed and press with the other spoon so the batter can fall down in the kadhai. The boondhis which will be coming out from this spoon can also be called gram flour balls.
- Fry these gram flour balls for 1 minute till they become golden. There is no need to make them crisp or overcook. If you will overcook the boondhis they will become crisp and our ladoo will become hard as they will not absorb the sugar syrup.
- Now quickly remove the boondhis from the kadhai and drain it so the extra oil gets removed.
- Then put them into the hot sugar syrup.
Ladoo making:
- Take a mixer and add the boondhi + sugar syrup. Now slightly pulse the boondhi mixture by adding 1 tablespoon of hot water so it will take a shape. Don't overpulse. Add hot water will keep the boondhi soft and it will remain soft.
- Now add some melon seeds cardamom seeds(black) and mix well.
- Now grease your palms with oil or ghee and shape the laddoo's. The mixture should be warm while shaping the ladoos.
- Cheers! Our motichoor ke ladoos are ready. You can garnish with some raisins. These ladoos can easily be stored in a refrigearator.
Notes:
- The besan batter for making boondhi should not contain lumps.
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