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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