Mysore Pak

My mom makes crazy good Mysore Pak. This is her recipe, and it uses a lot less ghee than many other versions out there. They are really soft and melt in your mouth. I am not a fan of sweets, but I must admit these taste divine. This sweet needs a lot of ghee, and skimping on it will change the taste and texture. We made these for diwali, and shared them with friends and family. 

Gram Flour/Besan - 1 cup
Sugar - 1 cup
Ghee - 1 cup

Dry fry the besan until fragrant and golden brown. Set aside. In a vessel, melt the ghee and set aside.

In a pan, add the sugar and 1/4 cup water. When the sugar melts and come to a boil, check if it reaches a 1 string consistency. Slowly add the besan and mix well. Stir well without any lumps and keep stirring.

Add the ghee 1 tbsp at a time, while stirring. When the ghee is done, the mixture will start to leave the sides of the pan, and will start to bubble. 

Grease a shallow bowl or plate and remove the mixture into the greased plate.

Smooth the surface and cool.

When the mixture cools a bit, cut into squares and cool completely.

Remove and store in an air tight container.

Bhel Upma (Sauteed puffed rice)

Bhel/Puffed Rice - 5 cups
Peanuts - 1/4 cup
Onion - 1
Green chilis - 4
Potato - 1 small
Mixed vegetables - 2 cups (Carrot/Corn/Peas/Beans)
Ginger - 1 inch
Lemon - 1/2
Salt - to taste
Oil - 1 tbsp
Cilantro - few sprigs
Cumin + Mustard seeds - 1 tsp each

Finely chop the onions and green chilis. Dice the vegetables and potato into bite sized pieces. I used chopped frozen veggies. In a pan, heat the oil and splutter the mustard and cumin seeds. Add the onions, green chilis, peanuts and finely chopped ginger. When the onions are soft, add the rest of the vegetables and fry till cooked through. 

In a large colander or bowl, add the bhel and fill with water. Let it soak for a few minutes. Squeeze and set aside.

When the vegetables are cooked, add the bhel and salt. Mix well and saute for a couple minutes.

 Squeeze the lemon, garnish with cilantro and serve hot.