Karupatti Mysore pak
Easy to make Mysore pak recipe using Karupatti or Palm jaggery
Servings: 11 pieces
Ingredients
- 1.5 cups karupatti | palm jaggery
- 1 cup besan | kadalai maavu |gram flour
- ½ cup refined oil
- ½ cup ghee Melt the ghee and measure
- *For friends in Singapore you can use Gula melaka instead of karupatti.
Instructions
- Sieve 1 cup of besan | kadalai maavu.
- Roast it for 2-3 minutes, without getting it burnt.
- Transfer this to a bowl.
- Add 1/2 cup oil to this.
- Mix well into a paste.
- Now add the palm jaggery | karupatti in a saucepan.
- Add 3/4 cup water.
- Switch on the pan and let the palm jaggery melts.
- Once done, filter the impurities.
- Transfer this to the pan.
- Let this boil in low flame till it reaches one string consistency.
- When you touch the syrup with your thumb and index finger, you should able to get one string.
- Now add in the besan oil paste to this.
- Mix well nicely.
- Start adding 1/2 cup ghee in intervals.
- Once the mixture becomes thick idli batter consistency, and starts leaving the pan, switch off the flame.
- Transfer the mixture to a ghee greased plate.
- Spread evenly.
- Let this rest for 15 minutes.
- Either invert the plate or cut them into squares, in the plate itself.
- Enjoy the karupatti mysore pak.
Notes
Notes
1. Ensure that the one-string consistency has come, or else the mysore pak won't hold the shape. 2. The thick idli batter consistency is the right stage to transfer the mixture to a greased plate. 3. Karupatti Mysore pak stays good at room temperature for 4 days.
1. Ensure that the one-string consistency has come, or else the mysore pak won't hold the shape. 2. The thick idli batter consistency is the right stage to transfer the mixture to a greased plate. 3. Karupatti Mysore pak stays good at room temperature for 4 days.
