Friday, February 24, 2017

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Milk Mysore pak or we can say Gram flour fudge with milk powder.Two years back, when i saw the sweet in the name of "Milk Mysore pak" at a local sweet stall,i was curious and immediately bought it just for the name mysorepak(yep,i'm a big fan of mysore pak ),but it taste nothing like mysorepak,it was like caramelized palkhova,quite unique and i liked it so much.

Later when i searched online in the name of Milk Mysore, all the recipe i read was made with all purpose flour,but i'm quite sure that the sweet stall ones were made with gram flour. So i took the measurements as guidance and used gram flour in the place of all purpose flour and prepared this sweet on last diwali and it turned out super tasty and i shared few pieces with my friends, they too liked it and asked me for the recipe.
The texture of this mysore pak is hard(like the hard mysore pak with porous texture) and also it's more darker in color than the regular mysore pak because of caramelized milk powder and you can see from the pictures that the middle of the mysore pak have darker color as it takes more times to cool than the sides.

Milk Mysore pak

Preparation Time : 5 mins | Cooking Time : 25 mins | Makes : 12 pieces
Recipe Category: Sweets | Recipe Cuisine: Indian

Ingredients
Milk Powder - 1/2 cup
Besan/Gram Flour - 1/4 cup
Sugar - 1 cup
Ghee - 1/2 cup
Water

Procedure

First grease the pan that you're going to pour the mixture with ghee and keep aside. Measure & take the ingredients. Heat the nonstick pan, add sugar & water(just enough to immerse the sugar) and bring into boil.

Let it boil until it reaches single string consistency(if you take sugar syrup in between your thumb and fore finger,it should form single string)

Then keep the flame in low & then add the milk powder and gram flour. Mix it well vigorously to avoid lumps.

Again increase the flame to medium and then start adding ghee(a tbsp at a time).Once the ghee is all absorbed, add the next tbsp of ghee.

Once all the ghee is added, the mixture becomes frothy and also by the time, it turns into brown color because of milk powder caramelization.

Switch off the flame.Pour the mixture into the greased pan,let it aside for 3-4 mins,then make the mark on the mysore pak with knife. Once it's completely cooled, invert the pan and remove the pieces.

Tasty Milk Mysorepak is ready.As it cools down, the center becomes more darker in color than the sides.

Notes:

Keep stirring continuously once you added the milk powder and besan.
When the milk powder starts to caramelize,you can see the streaks of brown color at the bottom of the pan.Don't worry,stir it continuously within few minutes,whole mixture becomes brown color and it's time to switch off the flame.
Once you switch off the flame, immediately pour the mixture into the greased pan.Otherwise the mixture gets cooked further from the heat of the pan and turns so hard.