INGREDIENTS: 1/2 cup Besan flour (sengapindi), 1/2 cup Legumes powder (pappula podi / senagulla podi), 1 and 1/2 cup Sugar, 1 cup Ghee, 1 cup Coconut, 1/2 cup Water
PREPARATION:
- Place kadai on flame
- Add sugar, coconut, water and mix well till sugar melts to thiga pakam (thread like)
- Melt ghee in an spatula seperately
- Mix besan flour, legumes powder togeather
- Ad this into the kadai in low flame and keep on stirring
- Add 25% of ghee slowly in to the kadai now
- Stir well for 5 minutes and then add little more ghee
- Repeat this for 2 more times (adding ghee till completes)
- Finally stir well till ghee seperates or floats on the top
- This indicated that the sweet is ready
- Off flame
- Grease a plate or tray using ghee
- Spread the prepared mix on it
- Leave for few minutes till cooled
- Cut into desired shapes
- Delicious mysore paku is reay to serve now..
- Store it in an container..
- Stays for long period
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