Happy New Year! If the world is really gonna end this year like everyone are speculating, then I believe it’s best for us to make the most out of it. So if you wanted to do something that was so bonkers that you were putting it off, then this is the best time to do it.
Get that tatoo you wanted, a piercing maybe, go completely nuts, and blame it on the impending armageddon.
I’m usually very pensive during New Year’s eve. Its almost like I’m exhausted from the past year, and I’m so frustrated to start all over again. An alarming thought, coming from a 24 year old woman, but still, that’s almost always how I kick start the new year.
The food’s a solace though. This year, as part of the typical Indian ritual of decking the table with sweets and savories for any and every occasion, I learnt how to make the amazing Mysore Pa.
For those who do not know the history of the Mysore Pa, it was originally known as ‘Mysore Paakku’. That was until some Master Chef in some kitchen accidentally (or intentionally, we’ll never know the truth) knocked over an extra bowl of ghee into the kadai brewing the Mysore Pakku. What came out, was this concoction that melted before it even traversed the length of your tongue. Before you could even complete the name ‘Mysore Pakku’. Hence the name ‘Mysore Pa’.Because it’s gone before you can complete that last syllable.
I always assumed that all good things come with a lot of hard work. This has to be one of those exceptions.
I watched my mom make a sugar syrup of a particular consistency, and in another pan, she combined ghee and besan flour.
She then poured the ghee+besan mixture into the sugar syrup. She stirred around for a a few brief minutes till the emulsion started to separate from the sides of the pan.
She tipped the contents onto a rectangular tin lined with foil, and let it cool. She then cut it into squares and packed it into a dry tin for storage. I must say, it did not survive past 2 days. I now have an empty tin, and no mysore pas left.
Mysore pa Makes about 16-20 pieces
To make this divine slab of sweetness, you will be needing
– 2 cups of besan flour (gram flour)
– 3 cups of ghee (Clarified butter)
– 3 cups of sugar
– 1 cup of water
– Line a large baking tin (9×9 inch square tin) with foil. Make sure the sides and base are smoothed without any foil wrinkles.
– In a non-stick pan, over medium flame, roast the besan in 1 tsp ghee until the raw smell disappears and it starts to smell fragrant. It is important that you keep stirring to prevent burning.
– Sift the roasted flour to remove lumps. Set aside.
– In a large pan, melt the ghee and stir in the roasted gram flour. To ensure that there are no lumps, use a whisk while stirring. It will ensure you have a smooth batter. Remove from heat. Set aside.
– In a large pan, melt the sugar and water over medium flame. Stir occasionally and let it come to a rolling boil.
** Important step **
– Take a small bowl of water, and pour a drop of the sugar syrup into it. The syrup must harden and when rolled between your fingers must form a smooth ball. When this consistency is reached (This takes some time, and the judgement improves with experience), add the ghee+besan mixture into the syrup.
– Stir continuously until the mixture starts to bubble and begins to leave the sides.
– Pour immediately into the prepared tin. Do not try to smooth the surface. The mixture itself will flow and form its shape. You may want to tap the tin on the counter to remove any air bubbles.
– Let it cool completely.
– Cut into squares or rectangles or diamonds. Your call.
– Store in an air-tight container and keep away from ants, obese children and adults with a case of diabetes/cholesterol.
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