This is the first time I have ever tried making Mysore bah at home.
When I was in Madras , there was no chance for me to prepare my favorite sweets because of its easy availability and fresh taste. But thanks to abroad life style all of us have become 'super chefs':)
I am sure all my regular readers and friends will know my schedule. So as usual here is a snack / dessert for the long weekend.
My request is do not get panic to see the measurements of oil and ghee here.
The bitter truth about Mysore bah is it contains lot and lot of oil:( I found out this while preparing this dish only. Now after making this sweet at home I am reconsidering my preference on sweets:)
Calorific value: 47 gms gives nearly 195 calories. (Reference The daily plate)
Method from Vah chef and Ingredients from my mom's recipe note book.
Inspired by the pictures and presentations of Vibaas Besan burfi.
I am a great fan of the vah chef at vahrehvah.com. Kindly go through his videos before making this mysore bah. His procedures are wonderful and so easy to follow.
Besan flour / Bengal gram flour - 1 1/4 cup (250 gms)
sugar - 2 cups
oil - 1 cup
ghee- 1/4 cup
cardamom - 3 pods (optional)
Big Non sick tawa - 1
vessel to heat oil - 1
Laddle for hot oil - 1
Long handle non stick spoon - 1
vessel for flour - 1
a plate / a cake mould.
Measure the besan flour and keep it in a broad vessel.
Heat oil and ghee together to smoky. Take a laddle of hot oil and pour to the flour.
Mix gently and remove the lumps by using a sieve. This is very important to keep the basan flour in a loose state without any lumps.
Now heat the water and sugar to boil. The consistency should be very thick enough to make soft balls if dropped in cool water.
Add the sieved besan flour little by little and stir continuously till it gets separate from the vessel.
Same time heat the oil to smoky hot and add to the hot mixture little by little.
Add hot oil in three or four intervals. You may see the flour forms a froth / bubble all over and starts to change color .
This is the perfect condition to switch off flamme.
Pour it to a plate and let it cool.
Cut in to small squares or diamond shapes.
Mysore bah is ready.
Makes 30 pieces of size 2"x2"x2" diamond shapes. (Number may vary by height of plate and pieces size).
Serve as dessert.
Thursday, November 27, 2008
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Thats true Viki, live abroad has brought out the chef inside us. I am drooling over the mysore pak right now, they look simply yummy :)
mysore pak looks yummmmy.. i am also a fan of vahrehvah.
I have tried veg briyani from varehvah,came out nice,real keeper,and mysore pak has come out nice viki!
looks so tempting :)
and thank you for mentioning about my besan burfi too. I feel very touched :)
Looks so yummy, I love mysore pak .
Woww am awestuck to see the prefectly shaped mysore pak...lovely n delicious...
OOOzzz.. mouth watering! viki this is tooo bad, feast for only my eyes not for my sotmach hm....
Mysore pak is an interesting sweet. Just 3-4 ingredients makes it absolutely delicious.
Looks rich and delicious, they are well presented...
Looks yummy !
Mysore Pak looks perfect and delicious.
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