Hi ,mysore paK IS my fav sweet...will try for diwali:)
Grind it in a food processor until smooth. Boil milk along with some cardamom (saffron, roasted nuts, additional sugar if needed, and the works) and then add the mysore pak paste. Stir until combined and you have Mysore Pak Payasam ready :) --DK
May be it was overcooked a bit --DK
I havent mentioned the time for roasting the flour 'Cos I am NOT roasting the flour. It only says "add few tablespoons of the hot ghee to the flour" and mix it so that it forms crumbs...I am not actually roasting anything here...I know the pan on the stove is misleading if you are not reading what the point says..I will put an additional note in there --DK
That is the best compliment I can hope to get EVER! Have to say, I m glad your daughter kept insisting 'cos now she made 3 ppl (including herself) immensely happy! Thank YOU :) --DK
If the mixture turned crumbly then it means that it was overcooked. You should have removed it few seconds before that. This sweet is indeed tricky in the sense that it gets overdone in matter of seconds. Please do refer my steps 18 and 19 for more details. I personally vouch for step 18 where I keep a small plate just nearby and drop a little of the mixture occasionally to see if I have reached the state of "done"ness. Hope this helps you the next time in making the perfect consistency. --DK
mm...First of all - Happy Anniversary Priya :) Sweet wife, you sure are to attempt an immensely tricky but awesome sweet for this occasion. But don't give up. Lets see - Did you follow the first step of adding HOT ghee to the flour and then when it forms crumbs, sifting it into fine flour? This is done precisely to avoid the lump formation when adding it to sugar syrup. See Step 4. Also there should be lot of stirring. You have to keep moving your hands, stirring them non stop. See Step 8. --DK
Yes, unfortunately I think it was overdone and u kept it a tad longer...well Mysore Pa is a v difficult sweet so dont think twice about this...do the test I have mentioned in Step 18. It might help the next time to get that perfect consistency.
And this is why Mysore Pak is a difficult sweet to conquer :). Now to answer your query - You have to press the crumbs into fine powder and add them too. If you discarded it, that might explain why your proportions are off.Actually my mom made this in 13 min. I put 15 min hence :)
Any refined oil. Not mustard oil /gingely oil /soya bean oil etc. becasuse they have some kind of odour/distinct taste. You can also use dalda,(vanaspathi )instead of ghee.
Its light - regular olive oil. Not Extra Virgin. I personally think EVOO is too fruity for this sweet