Ingredients with Measurements:
- 1 cup gram flour (besan)
- 1 cup sugar
- 1/2 cup ghee
- 1/4 cup water
- 1/4 tsp cardamom powder
- 1/4 tsp orange food color
- 1/4 tsp baking soda
- 1/4 cup rice flour
- Oil for frying
Special equipment needed:
- Deep frying pan
- Mixing bowl
- Whisk
- Plate
- Strainer
- Spatula
Step-by-step instructions:
1. In a mixing bowl, add gram flour, rice flour, baking soda, and cardamom powder. Mix well.
2. In a separate pan, add sugar and water. Heat until the sugar dissolves completely.
3. Add the sugar syrup to the flour mixture and whisk well to form a smooth batter.
4. Add orange food color and whisk again.
5. Heat ghee in a deep frying pan.
6. Pour the batter into a piping bag with a small hole nozzle.
7. Squeeze the batter into the hot ghee in a circular motion to form small spiral shapes.
8. Fry until golden brown and crispy.
9. Remove from the pan and place on a plate lined with a paper towel to absorb excess oil.
10. Repeat the process until all the batter is used up.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Ghee temperature: 180°C
Serving size:
Makes 10-12 pieces
Nutritional information:
Calories: 200 per piece
Fat: 10g
Carbohydrates: 25g
Protein: 2g
Substitutions for ingredients:
- Rice flour can be substituted with cornflour.
- Orange food color can be substituted with saffron or yellow food color.
Variations:
- Instead of spiral shapes, the batter can be piped into small round shapes.
- The cardamom powder can be substituted with rose water for a different flavor.
Tips and tricks:
- Make sure the ghee is hot enough before piping the batter.
- Do not overcrowd the pan while frying.
- The batter should be of pouring consistency, not too thick or thin.
Storage instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Heat in a microwave for 10-15 seconds or in a preheated oven at 180°C for 5 minutes.
Presentation ideas:
Arrange the Jaangiri Mysore Pak on a plate and sprinkle some chopped pistachios or almonds on top.
Garnishes:
Chopped pistachios or almonds
Pairings:
Tea or coffee
Suggested side dishes:
None
Troubleshooting advice:
- If the batter is too thick, add a little water to adjust the consistency.
- If the Jaangiri Mysore Pak is too hard, reduce the cooking time.
Food safety advice:
- Use fresh ingredients.
- Make sure the ghee is hot enough before frying.
Food history:
Jaangiri Mysore Pak is a popular sweet dish in South India, especially in the state of Karnataka.
Flavor profiles:
Sweet, cardamom, and ghee flavors.
Serving suggestions:
Serve as a dessert or a snack.
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Region: Indian