Karupatti Mysore Pak recipe, Sukku Karupatti(palm jaggery) Mysore Pak
Prep time
Cook time
Total time
Karupatti Mysore Pak recipe,
Author: Premalatha Aravindhan
Recipe type: Dessert
Cuisine: Indian
Serves: 15 pieces of karupatti Mysore Pak
Ingredients
- 1 cup Bengal gram flour (கடலை மாவு)
- 2 cups Palm Sugar( கருப்பட்டி)
- ½ cup Water(for sugar syrup)தண்ணீர்
- 1 and ¾ cup pure Ghee(நெய்)
- ¼ cup Oil(எண்ணெய்)
Instructions
- Sieve the gram flour and set aside.
- Melt the ghee and add the oil, mix well. keep in low heat and start the preparation.
- mix a tbsp of hot ghee with flour. Mix it well and keep aside.
- Meanwhile prepare the karupatti syrup by boiling the karupatti and water, till one string consistency is reached.
- add the flour at this stage and stir it constantly without forming lumps. Don’t add all the flour at a time, sprinkle little by little. Make sure that the flour is blended well with syrup.
- Pour the hot ghee little by little and stir constantly. After a few minutes, the ghee gets absorbed completely. Keep the flame low-medium at this stage. Once the ghee gets absorbed stop adding the ghee and stir constantly.
- After a few minutes, the mixture becomes frothy and leaves out the ghee. At this stage remove from the stove and transfer it into a greased tin.pat it well for even distribution.
- Cut into pieces when it is still warm. Let it cool for some time and turn back into a tray.
- Here is the Karupatti Mysore Pak is ready.
Notes
1. Always powder the palm sugar and then measure it so that we will get the exact amount. some lumps and stones make less quantity so always powder it and use it.
2. Sieve the gram flour before you start the process.
3. Single string consistency of sugar syrup is very important if you miss the string consistency you will end up with burfi(but still we can have it😋)
4. For porous texture use oil n ghee combo, make sure it is moderate hot not so high and not warm.
5. Once the ghee starts separating out of the Mysore Pak without wasting a minute, transfer the mixture into the greased plate.
2. Sieve the gram flour before you start the process.
3. Single string consistency of sugar syrup is very important if you miss the string consistency you will end up with burfi(but still we can have it😋)
4. For porous texture use oil n ghee combo, make sure it is moderate hot not so high and not warm.
5. Once the ghee starts separating out of the Mysore Pak without wasting a minute, transfer the mixture into the greased plate.
Recipe by Prema's Culinary at https://premasculinary.com/2020/06/karupatti-mysore-pak-recipe-2.html