Mysurpa & Ribbon Pakoda - Happy Diwali

WISH YOU ALL A VERY HAPPY DIWALI !!!!

Sree Krishna Mysurpa is very famous in Tamilnadu. Unlike the traditional mysurepauk which is porous and a bit hard, this one is soft and melts in ur mouth. I searched for the recipe of mysurpa in the net and Jayashree Govindarajan's recipe attracted me. It was really surprising that this recipe turned out great and melted in my mouth almost like SKS mysurpa. I completely followed her recipe. She had written in tamil and so Iam giving her recipe in English. Thanks Jayashree for the wonderful recipe. I hope you guys would love to try it out sometime.

Ingredients

Gramflour- 1 cup

sugar- 2 1/2 cups

ghee- 2 1/2 cups

Method

Sift the gram flour in a fine seive and dry roast in a pan for 2-3 minutes.

Melt the ghee and keep it ready.

Heat the sugar and water(just add enough water to cover the sugar) in a thick bottomed kadai or a non stick pan for a couple of minutes, until the sugar dissolves completely.

Now add the gram flour slowly in small amounts stirring continuosly so that no lumps are formed. (use a wire whisk if lumps are formed)

When the gram flour starts to boil start adding the ghee little by little.(u can add all the ghee in 4-5 batches). Make sure the flame is simmered and it is important to stir continuously.

After you finish adding all the ghee, continue stirring for some time until the mixture thickens and forms one huge lump without sticking to the sides of the pan. The mixture at this stage will start to become slightly porous and will be in light golden colour.

Its the right time and so remove from fire and quickly pour it on a greased plate. press with a flat bottomed bowl or a spatula evenly. Cut into rectangles or any desired stage when hot.

note

Try making this with pure ghee. If u feel 2 1/2 cups is too much of ghee, you can reduce to 2 cups.

Ribbon Pakoda

Ingredients

Rice flour -4 cups
chutney dal(roasted chana dal/daliya)- 1 cup
Asafoetida- 1/4 tsp
salt to taste
butter- 4 to 5 tsp
chillie powder-2 tsp or acc to taste
oil for deep frying

Method

Grind the chutneydal in the mixie and sieve it. Mix riceflour,dal powder, butter, chilli powder, salt, asafoetida and add enough water to make it into a soft dough. Heat oil in a pan and squeeze the dough from the murukku press(place the mould/plate used for ribbon pakoda) into big circles. Deep fry the pakodas , drain it in paper towel and store in airtight containers when cooled.

Happy to send these recipes to

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