Thursday, April 21, 2016

Coconut Mysore Pak

Desiccated coconut - 1 cup,
Sugar 1/2 cup,
Milk - 1/4 cup,
Clarified butter (ghee) - 1 cup,
Oil - to grease the plate,
Cardamom powder - pinch.

Grease a perforated plate with oil, here am using a fine sieve.

Heat ghee in a sauce pan in medium flame till it becomes hot

In another pan, add sugar and milk. Let it cook till it gets one string consistency.

Lower the flame and stir in desiccated coconut.

Now slowly start stir in warm ghee, little at a time and keep mixing the mixture.

Stir in all warm ghee in coconut mixture in low flame.

Before it starts to change its color, immediately transfer the mixture in to the greased perforated plate. Place a plate under the greased perforated plate to collect extra ghee. Sprinkle cardamom powder on top.

Make cuts while coconut mixture is warm to get even size and shape pieces. Let it cool down completely and remove from plate.

Adjust the amount of sugar as per taste.
Milk can be replaced with water.
Omit cardamom powder if you wish to.

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