My mom usually does mysore paahu for diwali. Gulab jamun is a standard sweet and apart from that she usually does this one.
- Besan [kadalai maavu] – 1 cup
- Ghee [clarified butter] – 1 cup
- Sugar – 2 ½ cups (I used cane sugar)
- Heat the ghee in the kadai
- Add besan to the ghee and mix it well. Make sure it mixes well with ghee.
- Take a hard based vessel [usually uruli is a good choice] and add 1 cup of water
- Add 2 ½ cups of sugar to that. Make a thick sugar syrup.
- When lift the spatula from the vessel the syrup must make a thread. It should be that thick [ Kambi paahu]
- Now add the besan mixture and mix it well.
- Cook till the mysore paahu froaths up.. [Nurai varum varai]
- While the mysore paahu mixture is getting ready, take a broad plate and coat it with ghee.
- Transfer the mysore paahu mixture to the ghee coated plate.
- Allow it to cool and cut into your favourite shapes.
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