ഓയിൽ ഏതും ആവട്ടെ പഞ്ചസാര കടലപൊടി മാത്രം മതി വെറും 10 മിനുറ്റിൽ മൈസൂർ പാക് MYSORE PAK NO GHEE

Chickpea flour - 2 cups Sunflower oil - 1 ¼ cup Sugar - 2 ¼ cup Water - 1 ¼ cup Hi everyone, today I am here with a delicious Mysore Pak recipe without using Ghee.. To prepare the Mysore Park, first add 2 cups of chickpea flour into a large mixing bowl through a sieve so that no lumps remain. After you have obtained the lamb free chickpea flour, add 1 ¼ cup of sunflower oil into it and mix really well to form a thin creamy paste. If you wish to make this in ghee, you can completely replace the sunflower oil with ghee or you can use half ghee and half sunflower oil or a quarter part of ghee and the rest of sunflower oil. Next, this is a very important step to prepare the setting tin by applying a very thin layer of oil or ghee as the mixture will be added to the setting tin as soon as it’s done, else it will set in the pan itself. Next, mix 2 ¼ cup of sugar and 1 1/4 cup of water mix well to dissolve the sugar in the water. Next, place the solution on the stove and let it boil until it becomes thick and one string consistency. Do not boil it for too long until the sugar starts to change colour or it starts to make really strong strings. If you cook the sugar for too long, you will not get the desired consistency for the Mysore Pak. Once the sugar has boiled well, add the prepared chickpea flour and oil cream paste into the pan and keep mixing well until the mixture binds together with the sugar and forms an airy, slimy and bubbly texture throughout which starts to leave the pan when mixed with spatula. Once the Mysore Pak has reached this consistency, immediately transfer it into the greased setting tin and let it cool down in the tin completely. You can cut it immediately after it cools down or you can wait until the next day to cut it so that it doesn’t crumble. If you cook the mixture for too long, the texture inside the Mysore pak will turn more bubbly and crumbly.