Karupatti mysurpa appeals so inviting that you can’t stop yourself from tasting it. An absolute melter ! The most famous sweet in Tamilnadu and other parts of South India. Generally Mysurpa is prepared with refined sugar, ghee and besan flour but later it is modified using karupatti the natural sweetner for health reasons.
The sweet was accidentally first discovered by late chef Kakasura Madappa, who was working in Mysore kingdom centuries ago. We cannot thank him enough for this amazing sweet. The name ‘Mysore pak’ was given by the Ruler krishnaraja Wadiyar IV.
Nellai karupatti Mysore pak is so popular one. With rich taste of karupatti and pure ghee the sweet comes out with splendid aroma and flavor. Ghee is very important in this sweet. Natural sweetner karupatti helps in strengthening the bones hence, it is recommended for children. Nowadays, We are replacing the refined ingredients to unrefined karupatti so the name ‘Mysore pak’ too became ‘mysurpa’ !!! keep trying this karupatti mysurpa until you nail it ! Its damn delicious soft Mysurpa ! Worth trying !
PREP TIME : 10 minutes
COOK TIME : 20 minutes
COURSE : dessert
CUISINE : south Indian
YIELD : 10 pieces
INGREDIENTS REQUIRED :
Gram flour – 1cup ( 125 ml cup)
Ghee – 1.5 cup
Karupatti – 1.5 cup
Water – 3/4 cup
Take 1 cup gram flour and sieve it.
Transfer the sifted gram flour to a cup. (No need to roast the flour)
Heat 1.5 cup ghee in a pan. Melt the ghee and keep aside.
Add 1/2 cup melted ghee to the gram flour and mix well without lumps and Keep it aside.
Take 1.5 cup crushed karupatti in a pan. Add 3/4 cup water to it and allow it to melt then strain it to remove impurities.
Now add the melted karupatti to a non-stick pan and allow to boil until 1 string consistency.
Meanwhile grease a pan with ghee generously.
Check for 1 string consistency using your thumb and forefinger.
When the syrup comes to 1 string consistency, add the gram flour mixture.
Gradually add it to the pan and keep stirring constantly.
Mix well until everything combines.
Now add the remaining melted ghee little by little 1 tbsp at a time.
Keep stirring to avoid burning or sticking to the pan.
Turn off the stove when everything comes together leaving the sides of the pan.
Stir for a minutes after turning off the stove.
Later transfer it to the greased pan .
Smoothen the top with spatula and allow it to rest for 10 minutes.
After 10 minutes cut it to desired shape.
Let it cool down completely.
Once cooled down, cut the mysurpa or flip it on a plate.
Karupatti mysurpa is ready to serve.
Used only 1&1/4 cup ghee from 1& 1/2cup.
Donot stir for a long time then you will end up making a burfi or hard crunchy mysurpa.
Immediately when the mixture comes together leaving the sides turn off the stove and stir for a minute and transfer to pan.
Used disposable food foil pack.
Used 125 ml cup for measuring all the ingredients.
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