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தெரிந்ததும் தெரியதாததும் மைசூர் பாக் செய்முறை |Traditional MysorePak |CDK 1399 |Chef Deena's Kitchen

Chef Deena’s Kitchen・20 minutes read

The traditional Mysore Pak recipe has specific measurements and techniques, with a maximum order of 500 kg for Diwali. Mr. Sivaram, a third-generation sweet maker, emphasizes the importance of sugar syrup consistency and careful preparation steps.

Insights

  • The traditional Mysore Pak recipe involves a meticulous process with specific measurements and techniques, including heating oil to prevent absorption, achieving the right sugar syrup consistency, and monitoring the mixture's texture for optimal cooking.
  • Mr. Sivaram, a third-generation sweet maker, imparts the knowledge of making Mysore Pak, emphasizing the importance of precise steps like adding oil when the mixture sticks, slicing when warm for shape consistency, and using sugar to cool it down, showcasing the craft's depth and expertise required.

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Recent questions

  • What is the traditional recipe for Mysore Pak?

    The traditional recipe for Mysore Pak involves a mixture of sugar, oil, and gram flour in specific ratios. The process includes boiling sugar syrup, adding gram flour, maida, and oil-ghee mix. The mixture must be removed from heat when oil seeps out, indicating the desired consistency.

  • Who is Mr. Sivaram in relation to Mysore Pak?

    Mr. Sivaram is a third-generation traditional sweet maker who teaches the recipe for Mysore Pak.

  • What are the two types of Mysore Pak available?

    The two types of Mysore Pak available are classic and Ghee-prepared, each offering a unique taste and texture.

  • Why is sugar syrup consistency crucial in making Mysore Pak?

    Sugar syrup consistency is crucial in making Mysore Pak as it directly impacts the texture of the final product.

  • What is the maximum order limit for Mysore Pak during Diwali?

    The maximum order limit for Mysore Pak during Diwali is 500 kg, ensuring that the demand can be met efficiently while maintaining quality.

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Summary

00:00

"Traditional Mysore Pak Recipe Revealed"

  • Maximum order for Mysore Pak is 500 kg for Diwali
  • Two types of Mysore Pak: classic and Ghee-prepared
  • Detailed recipe for traditional Mysore Pak includes specific measurements
  • Maida added minimally for texture and binding
  • Oil heated for preparation to stop absorption
  • Recipe taught by Mr. Sivaram, third-generation traditional sweet maker
  • Sugar syrup consistency crucial for texture
  • Ratio of ingredients: 3 ½ kg sugar, 3 ½ kg oil to 1 kg gram flour
  • Mixture must be removed from heat when oil seeps out
  • Process involves boiling sugar syrup, adding gram flour, maida, and oil-ghee mix

15:02

"Perfecting Gram Flour Mixture with Oil"

  • Lumps in the mixture dissolve when heated oil is added, indicating the desired consistency and completion of cooking.
  • Add oil to the mixture when it starts sticking to the pan, stirring continuously and repeating the process until the oil is absorbed.
  • The recipe requires three ingredients: sugar, oil, and gram flour, with the option to add turmeric powder for color.
  • The mixture is cooked when oil stops being absorbed and starts seeping out, signaling it's ready to be transferred to a tray for cooling.
  • Slicing the mixture should be done while warm to prevent it from hardening, ensuring even shapes with the help of a ruler.
  • Sprinkling sugar on the mixture when it's too hot helps lower the temperature, preventing it from rising excessively.
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