Mysore Pak | Step by Step Recipe | Indian Sweets Recipes

Mysore Pak

Popular South India sweet usually made during festivals.
Prep Time: 10 minutes
Cooking Time: 20  minutes
Makes: 12 to 16 pieces
Ingredients:

1. Besan / Chickpea  flour / Kadalamavu - 1 cup
2. Ghee - 1 cup
3. Vegetable oil - 1/2 cup
4. Sugar - 1 cup
5. Water- 1/2 cup

Instructions:

Grease a tray ( i used 5" x 5" cake tin)with ghee and keep aside.Sift the besan flour through a fine sieve to remove any lumps.Keep aside.

In a pan heat ghee and oil together until it is smoking hot.Reduce the flame to low and let it heat.

In another pan  add sugar and water.Mix well until combined.

Cook this sugar mixture over medium low flame until it reaches single thread consistency.To check this , take a drop of sugar syrup between your thumb and index finger and pull gently ,if a single thread is be formed the sugar syrup is ready.( Note: the sugar syrup will be very hot.)

Once the sugar syrup is ready,add the sifted besan flour in batches and mix well until combined.Cook over medium heat for about  1 minute, stirring continuously.( Note:From now on ,till the final step you will have to stir this mixture continuously.)Now increase the heat of ghee- oil mixture to medium high.

Add a ladle full of hot ghee-oil mixture to this.Now the besan mixture will turn frothy.Keep stirring continuously until the ghee-oil mixture is completely absorbed and  it turns smooth again.

Again add a ladle full of hot ghee-oil mixture and mix well until it is completely absorbed and the besan mixture turns smooth again. Similarly continue adding the hot ghee-oil mixture in batches until all of it is used up.

Cook this ,stirring continuously until it starts to leave the sides of the pan easily.Soon this mixture will turn frothy and porous.

When the mixture turns frothy and porous switch off the stove and immediately transfer this into the greased tray.Gently level the surface using a greased knife or spoon.

Let it cool for about 10 minutes and then cut into desired shapes.Allow this to cool completely before removing from the tray.

NOTES

• Single thread consistency of the sugar syrup is very important to obtain the perfect texture.
• In the final step,make sure the besan mixture is frothy and porous while transferring it into the tray.If you transfer the mixture before this stage, mysore pak will turn out soft and will have a raw taste.If you over cook the mixture ,it will crumble easy and you will not be able to cut it into squares .You may have to use a spoon to eat it, but  it will taste great for sure!!!
• The top and the bottom surface of the mysore pak will cool easily ,while the middle portion remains hot for quite some time.Therefore the center portion gets cooked further and gets a slightly dark colour.
• Check this video for detailed procedure.
  
  

Besan Laddu Recipe | Besan Ladoo

Besan Laddu

Recipe adapted from :Tarla Dalal,you can find the original recipe here.
Besan Laddu-Popular Indian Sweet
Prep Time: 5 minutes
Cook time: 10 minutes
Serves: 12 to 14 laddus
Ingredients:

1. Besan/chickpea flour- 3/4 cup(100 gms)
2. Powdered sugar-3/4 cup( 100 gms)
3. Ghee- 1/3 cup( 60 gms)
4. Cardamom powder- 1/4 tsp
5. Cashew nuts,fried in ghee- 1 or 2 tbsp( optional)

Instructions:

Heat ghee in a pan,add chickpea flour and cook over low flame,stirring continuously until it turns golden brown in color.This will take about 10 to 15 minutes.When it is done the mixture will start releasing ghee.(Make sure you cook the mixture well over low flame,or else the laddu will have a raw taste.)

Switch off the stove,allow it cool slightly.

Add powdered sugar and cardamom powder.(Add cashew nuts,if using).Mix well until combined.

Divide this into equal sized balls.(The balls will harden just a little bit,after few hours.)

Urulakizhangu Bonda | Aloo Bonda | Quick Snack Recipe

Urulakizhangu Bonda

Spicy Potato dumplings.
Prep Time: 10 minutes
Cook time: 20 minutes
Makes: 12 to 14 bondas
Ingredients:

1. Potato,cubed and boiled- 2.5 to 3 cups(3 medium potatoes)
2. Mustard seeds-1/4 tsp
3. Ginger ,finely chopped- 1 tsp
4. Green chilies,finely chopped- 2 nos
5. Curry leaves,chopped-few
6. Onion,finely chopped-1 small
7. Turmeric powder- 1/4 tsp
8. Kashmiri chili powder- 1/8 to 1/4 tsp( optional)
9. Turmeric powder- 1/4 tsp
10. Salt- to taste
11. Oil- as required

For batter:

1. Besan/ gram flour-1/2 cup
2. Rice flour-1/4 cup
3. Kashmiri chili powder-1/8 tsp
4. Turmeric powder- 1/8 tsp
5. Black pepper powder- 1/4 tsp
6. Asafoetida- 2 pinch
7. Bicarbonate of soda - 1 pinch
8. Salt-to taste
9. Water- as required

Instructions:

To prepare the filling,heat oil in a pan,add mustard seeds and let it splutter.Add ginger,green chilies,curry leaves and onion.Saute until onion turns translucent.

Add turmeric powder and kashmiri chili powder.Saute for few seconds.

Add the boiled potatoes and salt to taste,mix well.Mash it well with the back of the spoon.

Allow this to cool for 10 to 15 minutes and divide it into 12 to 14 equal sized balls.Keep aside.

To prepare the batter ,in a mixing bowl combine together all the ingredients listed under 'for batter' to form a medium thick batter.

Heat oil in a pan,dip the potato balls in the batter and deep fry in hot oil.( Make sure the batter is thick enough to coat the potato balls.)Flip the balls once in between for even cooking.Fry till it turns golden brown on all the sides.

Serve with tomato sauce or chutney.

NOTES

• I halved the recipe and got 7 medium sized Aloo bondas.

KERALA MIXTURE

Kerala Mixture

Ingredients

1. Peanuts-( with skin)- 1/2 to 3/4 cup
2. Garlic-crushed(skin on)- 4 to 6 cloves(optional)
3. Curry leaves- 2 sprigs
4. Red chili powder- 1/4 to 3/4 tsp
5. Asafoetida- 1 or 2 pinch
6. Oil- For deep frying
7. Salt- to taste

For Sev

1. Kadalamavu / Besan flour / Gram flour- 2 cups
2. Red chili powder- 1/2 tsp
3. Turmeric powder- 1/4 tsp
4. Asafoetida- 2 pinch
5. Water- as required
6. Salt- to taste

For Boondhi

1. Kadalamavu / Besan flour / Gram flour- 3/4 to 1 cup
2. Red chili powder- 1/4 tsp
3. Turmeric powder- 1/8 tsp
4. Asafoetida- 1 pinch
5. Water- as required
6. Salt- to taste

Directions

To prepare Sev

• In a mixing bowl combine together all the ingredients for sev,except water.
• Slowly add water and mix well.Knead to form a soft dough.

• Heat oil in a pan.Place the dough in an idiappam maker /string hopper maker and press it into the hot oil in a circular motion.Do this in small batches.

• Fry this ,till it turns golden brown ,turning once in between.Drain on to a kitchen towel using a slotted spoon.( You have to do this quickly or else it will get burned.Also make sure that the oil is not too hot)
• Crush the sev gently with your hands.Keep aside.

To prepare Boondhi

• In a mixing bowl,combine together all the ingredients for boondhi. Slowly add water to make a smooth batter ( like dosa batter)

• Heat oil in a pan ,hold a slotted spatula over this and gently pour the prepared batter on to the slotted spatula,so that the batter drips into the oil.( Do this in small batches and do not overcrowd the pan)
• Drain this onto a clean kitchen towel.

To prepare mixture

• Add peanuts to the hot oil and fry it.Drain and keep aside.
• Add crushed garlic and curry leaves to the oil and fry till garlic turns golden brown.Drain and keep aside.

• In a large mixing bowl,combine together sev,boondhi,peanuts,garlic,curry leaves,red chili powder to taste and asafoetida. Mix well until combined.( Add more salt if required).

Allow it to cool completely and store it in an airtight container.

Note: I halved the recipe for the pics.

MINI FALAFEL

Mini Falafels

Ingredients
For Falafel

1. Dry chickpeas- 1/2 cup
2. Coriander leaves-chopped- 1/4 Cup
3. Parsley-chopped- 1/4 cup
4. Green chilies-chopped- 1/4 to 1/2 tsp( or to taste)
5. Cumin powder- 1/4 tsp
6. Coriander powder- 1/2 tsp
7. Red chili powder- 1/4 tsp
8. Baking powder- 1/4 tsp
9. Onion-chopped- 1/4 cup
10. All purpose flour- 1/2 to 1 tbsp( see notes)
11. Garlic- 2 cloves
12. Salt- to taste
13. Oil- for frying

For Tahini sauce

1. Tahini-(or use 4 tbsp toasted sesame seeds)- 2 tbsp
2. Yogurt-( for vegan option,use cashew yogurt)- 1/4 cup
3. Garlic-chopped- 1/4 tsp
4. Lemon juice- 1/2 tbsp
5. Salt- to taste

For Falalfel wraps

1. Pita bread- 4 to 5 nos
2. Hummus- 1/2 cup
3. Cucumber-sliced- as required
4. Tomato-sliced- as required
5. Salad greens-chopped- as requied
6. Pickled chilies- Few

Directions

 To prepare falafel

• Soak dry chickpeas in plenty of water for about 8 to 12 hours.

• Drain and add it to a blender with the rest of the ingredients listed under 'for falafel'( except oil).Grind to form a coarse paste.( It should not be smooth)

• Shape this into small patties.Refrigerate the patties for about 15 to 20 minutes.
• Heat oil in pan and deep fry the falafels until it turns golden brown,turning once in between.( you can also shallow fry the falafels,if desired.)

Serve with tahini sauce or  make falafel wraps with it.

To prepare falafel wraps 

• Combine all the ingredients listed under 'for tahini sauce' in a blender and blend to form a smooth paste.
• Spread 2  to 3 tbsp of hummus on the pita bread.Top with cucumber ,tomato and pickled chilies.Then add two to three broken falafels.Drizzle tahini sauce,wrap tightly. Serve immediately.

NOTES

• You can make about 12 to 14 mini falafels from this quantity.
• If you are finding it difficult to shape the patties,add few tsp of water and pulse again.
• I used rice flour instead of all purpose flour and it tasted fine.

Nankatai

Ingredients

1. All purpose flour-1/2 cup
2. Whole wheat flour- 1/2 cup
3. Chickpea flour/besan-1 tbsp
4. Semolina-1 tbsp
5. Baking Powder-1/4 tsp
6. Salt-1 pinch
7. Granulated sugar- 1/2 cups
8. cardamom-3 nos
9. Nutmeg powder-1/4 tsp
10. Butter-1/2 cup
11. Almonds -as required

Method

• Preheat oven to 150 deg C.
• In a large mixing bowl combine together,all purpose flour,whole wheat flour,chickpea flour ,semolina baking powder and salt.
• In a blender,add sugar,cardamom and nutmeg powder and grind to form a fine powder.Add this to the flour mixture.
• Add butter and mix well until everything comes together.Knead this well to form a soft dough.
• Cover and keep aside for about 20 minutes.
• Divide the dough into equal sized balls of about 2 inch dia.(Make sure the balls are smooth with no cracks.)
• Place these balls on to a baking tray lined with parchment paper,leaving 2" in between each one.Gently press halved almonds on top of each ball.
• Bake at 150 deg C for about 20 to 22 minutes or until the bottom of the cookies turn golden brown.
• Allow it to to cool for at least 10 minutes before removing.