Milk Mysorepak | Milkpowder Mysorepak|

Milk Mysore pak is an amazing combination of milk powder , milk and gramflour . The end product is a taste of mysore pak, little bit like paalkhoa, and lots of yummy milk powder barfi taste . So this satisfies my craving for a milk powder barfi and mysore pak in one . Iam a very partial to milk powder or milk sweets more than flour sweets , but this one is an exception as it has the milk powder barfi taste with hint of mysorepak . .

milk powder mysorepak , paal mysorepak , diwali recipes, diwali sweets
milk mysorepak
milk powder mysorepak
Milk mysorepak
Milk mysorepak
milk mysorepak

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Milk Mysorepak | Milkpowder Mysorepak|
milk mysorepak
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
milk mysorepak
Instructions
  1. First and foremost , keep a greased deep mysorepak tray ready . Next sieve gram flour well , keep aside .
  2. Next in a heavy bottomed pan , add sugar and milk , boil together ,and and prepare a one string syrup .. Meanwhile mix milk powder and gramflour together well in a bowl and keep ready . ( dry mixture , dont add anything )
  3. allow sugar , milk water, mixture to boil till it froths and looks ready , take a drop with a ladle, and test with fingers , it must be little sticky and pull with a thin thread . , that is enough , no need to panic abut this consistency .The frothing , bubbling sugar syrup itself indicates, it is ready , so time to add the milk powder and gram flour mixture slowly with one hand while we keep mixing with other .
  4. at this point , we need the gas flame to be very low, till all the powder and gram flour has been added . add some ghee oil mixture about 2 tbsp to start the cooking of the mysorepak.
  5. keep stirring and keep adding at intervals the ghee oil mixture , by tbsp at a time , when you add the oil ghee mixture , the mysorepak mixture must froth and sizzle to get a good texture later .. As it cooks the mysorepaak mixture will look like a thick smooth velvety batter . add oil ghee , only when mixture has absorbed them well .
  6. unlike regular mysorepak, this mixture will not be difficult to handle , so keep adding batches of oil ghee mixture , everytime you add, the mixture in the pan must sizzle...keep adding , till the mixture doesnt absorb any more . so you may not need the full quantity of ghee oil mixture , some of it may be left .
  7. when mixture appears to be thickening , bubbly, looking lighter, like a fermented batter, with lots of holes appearing and oil oozing out , quickly pour into a greased tray . Allow mixture to spread, and dont press too much on the mixture, gently smooth with a greased spoon . allow to cool , and before it cools well , make gentle knife marks to enable easy cutting of milk mysorepak .
  8. when the mixture in tray has completely cooled, , turn it upside down on a plate , or remove the pieces, which will come easily if you have greased the tray well .
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