Mysore Pak
Ingredients
3 cups powdered sugar
1 1/2 cups ghee
1 cup chickpea flour or besan
1/2 cup water
2 green cardamom or elaichi, powdered
Method
Heat the ghee well in a deep frying pan until it is smoking hot. Take it off the heat.
Pour the besan in the ghee and stir well. Boil the sugar with very little water and the elaichi powder until the sugar melts and it becomes sticky and stringy.
Pour the thick sugar syrup in the ghee-besan mixture and stir it well with the flame on. It should boil and thicken in a few minutes. Pour the mixture onto a greased plate. Cut into small squares or diagonals when it is still warm and serve when it cools down.
Murrukku or Chakli
Ingredients
1 cup rice flour
1/2 cup besan
2-3 tbsp hot ghee
A pinch of asafetida or hing powder
Salt
Oil for deep frying
Also required
Chakli-making molds and squeezer
Method
Heat the oil for deep frying. Mix the rice flour and besan together and pour in the hot ghee. Add the asafetida powder and salt and make a dough of Roti-dough like consistency. When the oil is ready, place the dough into the squeezer with the mold in place at the bottom and squeeze with consistent pressure (it is a tough job) while making circular movements over the oil. Deep-fry until golden. Optional: You can also add chilly powder (and also 1/2 tsp sesame or til or else cumin or jeera seeds) while making the dough.
Dal-Coconut Cake
(Parruppu-Tengai Cake in Tamil)
Ingredients
100 gm channa dal (gram dal)
100 gm moong dal (substitute: split-peas)
2 fistfuls of cashew nuts
1/2 a coconut
6 pods elaichi (green cardamom)
Sugar (should be three times of the paste mentioned below in quantity)
Method
Soak the dals in water for 30 minutes, then take it out of the water and dry for a bit. Roast both dals in a thick-bottomed pan until golden brown in color.
Shred the coconut. Grind the shredded coconut, cashew nuts and dals with little water to make a thick paste. Add the sugar (three times the paste) to half a cup of water and boil until it is stringy.
Mix the thickening sugar syrup into the paste, on a flame, and stir well. When it boils and thickens, pour the mixture on a greased plate and cut into small square pieces or diagonals to be served when it cools down.
Groundnut Burfi
Ingredients
12 cashew nuts, powdered
3 tbsp ghee
3 pods elaichi
2 cups powdered sugar
1 cup powdered groundnuts
1 cup besan
Method
Dry roast the peanuts and remove the skins. Grind to a powder. Heat the ghee in a deep-frying pan. Add the besan and fry till it is light brown in color. Add the peanut powder as well as the sugar, elaichi and cashew nut powders. Mix well and take off the flame in a couple of minutes. Pour on a greased plate and cut into squares.
Serve when cool.
Rava Kesari
Ingredients
1 cup rava
2 1/2 cups water
2 cups sugar
1 cup ghee
A pinch of saffron
Fistful of cashews
Elaichi powder
Method
Heat the ghee well in a deep pan. Add the rava and cashews in the ghee while stirring constantly. Fry until light brown. Mix the saffron in the water and pour it into the rava while stirring constantly. Put the sugar in this mixture and continue to stir well. Add the elaichi powder. Put a lid on the mixture and set the flame to simmer for 10 minutes. Pour on greased plates and cut into pieces or serve directly in litte bowls.
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