Ingredients
Gramflour – 1 Cup
Ghee – 1 ¼ Cup
Karuppati (Palm Jaggery) – 1 ½ cup
Dry ginger powder – a tsp
Method of Preparation:
- Melt ghee in a kadai, add gram flour. Fry the flour without changing the colour till raw smell goes off. Take it out and spread it over pan.
- Break the palm jaggery into pieces, put it into pot and pour the water till jaggery get submerge.
- Heat the palm jaggery mixture. Once the mixture is dissolved, strain the palm jaggery syrup.
- Keep it over stove and bring the palm jaggery syrup into one string consistency. Keep the flame in medium. Add dry ginger powder and mix.
- Gradually drop the fried gram flour into jaggery syrup, stirring continuously without forming lumps. Beside heat the ghee in another stove.
- Once it thickens slightly, add hot ghee, a little at a time and stir continuously without stopping.
- It will start bubbling and when the besan mixture starts to leave the sides of the pan, remove from flame and pour it into a greased tray or plate.
- Allow it to cool. After it cools a little, cut into desired shapes. Then remove the pieces gently after it is cooled completely.
- This Karupatti Mysorepak is very healthy, tasty and melts in our mouth.
