Today is a special exciting day ... Want to know why....?? Yes, I will tell you but before that have you felt unconditional love ..?? A sense of belonging, happiness that knows no bounds, sense of protection .... where even sleepless nights and constant work feels like heaven..
Have you seen innocence looking at you with bright sparkly eyes, a smile that showers a million stars in our heart, a tender kiss that makes you melt, a tender word "Ammaa" that makes your eyes fill with tears...
Have you guessed what it is... yes, it is "Motherhood". So many relationships happen in life but a bond between a mother and her baby is something that cannot be defined by simple words. It is something to be felt..:)
You are born with some relationships and some happen along the way ... This is one bond that you create and it stays with you all your life. This bond is the most powerful of all, which changes your life 360 degrees, makes you feel all sorts of emotions and even surprises you with the unconditional unlimited love that flows from within your heart... :)
Oh no, I am not so good with sentiments or expressing emotions but you can get the message... Kirthi of Kirthi's Kitchen has recently been blessed with a lovely baby boy Kavin .... Obviously this calls for celebration. What better way to celebrate other than with your friends and sweet treats.
That is exactly what we have done ... a group of bloggers have come together to throw a virtual party to extend a very warm welcome for the new arrival ...
"Welcome Dear Kavin and May God bless you with all the joy and happiness..." Congrats Kirthi ... enjoy your time with your bundle of joy along with your beloved and family members..:))
It also feels to come back to blogging after a break ... surely I missed my virtual world.Now coming to the recipe... Mysore pak is a traditional sweet which is a blend of besan flour, sugar and ghee and has been there for a very long time. Krishna Sweets in Coimbatore unquestionably gave a new lease of life to this humble sweet. Until then mysore pak was quite hard and crumbly.
Krishna sweets gave the sweet a new flavour, texture and feel that its fame spread far and wide and still unbeaten by its competitors. Anybody who visit Coimbatore please make sure you taste mysore pak from Krishna Sweets ... you will not forget the taste ever..:))
Their recipe is an absolute secret ... ssshhhh..!!!
This recipe is not Krishna Sweets mysore pak recipe but does comes close to its taste and texture.
For the recipe: Makes 20 -25.
Kadalai Maavu [besan flour]: 2 cups.
Sugar: 2 cups.
Ghee: 3 cups +3 tbsp + extra for greasing
Cardamom powder: 1/2 tsp.
Milk powder: 3 tbsp.
Water: 3/4 cup.
1.Grease a square cake tin or a round deep plate with a little amount of ghee and set aside. Sift the kadalai maavu twice.
2.Place a wide mouthed non stick pan on medium flame and add the sifted flour along with 3 tbsp of ghee.
3.Gently heat through stirring constantly until a nice aroma emanates which will take around 3-4 minutes.
4.Transfer onto a plate and set aside.
5.Place a deep heavy bottomed non stick vessel on medium flame and add the sugar, cardamom powder and water.
6.Stir until all the sugar is dissolved and simmer for 5-8 minutes until the syrup forms one string consistency [see notes].
7.Meanwhile place another vessel on medium flame and heat the 3 cups of ghee.
8.Add the roasted flour and milk powder to the syrup and stir continuously until well combined.
9.Add a ladle of hot ghee on the flour sugar mixture. You would see sizzling on the surface of the mixture because of the hot ghee.
10. Stir carefully until all the ghee is absorbed. Add another ladle and repeat the process until all the ghee is used up.
11.The whole process would takes a good 20-25 minutes. The mixture will start to come together without sticking to the sides of the pan and check consistency [see notes].
12.Transfer the contents onto the greased plate and smoothen the surface. Let the mixture cool for a bit and make horizontal and vertical cuts with the help of a sharp knife.
Once cooled seperate the pieces and store in an air tight container. This can be kept at room temperature for upto 3 days and 1 week in the refrigerator.
Check out my other lovely friends posts who are with me in this welcome party.... Priya Suresh , Priya Sreeram , Priya Mahadevan , Vardhini , PJ , Shama , Nupur Mehra , Dhyuthi, Radhika , Anu , Denise .
Thankyou friends for coming together and putting in your best dish for this virtual party... I am sure Kirthi and her family will enjoy your treats...:)
Notes: Please make sure that all the ingredients are fresh and of good quality to get the best results. You will need atleast 1 large pan, 2 smaller pans, 1 ladle and 1 strong wooden spoon. Most of all you will need patience and an extra person to help with the stirring.
Be very careful when adding hot ghee and stirring as it might splash on you.
To check the consistency of the mysore pak - take a small amount of the mix and try to form a ball. You should be able to form a soft ball which can hold its shape but easily squashable. Beware the mixture is very hot and you might burn your fingers.
It is also very important to take the mixture from the flame at the right consistency as it will harden within seconds and you would end up with a hard sweet.
One string consistency: pres a bit of syrup in between your thumb and index finger - a single string should form in between your finger tips. This is the right consistency.
Scribbled by Reva