Mysore pak

This is a sweet dish which is mainly found in South India. They are often made at homes during Diwali and other functions. Its a very simple dish but it follows a fast cooking method.

Ingredients:

• Gram flour - 1 cup
• Sugar - 2 cups
• Clarified butter(ghee) - 2 cups 

Method:

• In a heavy bottomed pan add the sugar with 1/2 a cup of water or until sugar is just covered and bring it to boil. 
• Sieve the gram flour so that there are no lumps. Warm the ghee separately. Apply ghee to the sides of a rectangular tray and keep aside.
• When the sugar syrup reaches half string consistency sprinkle the gram flour in the syrup while mixing consistently. Pour the ghee little by little while still consistently mixing. You will be able to see the mixture frothing up nicely. 
• Just when you see that the mixture starts to leave from the sides and the ghee separates Pour the mixture onto the tray. 
• Before it cools put rectangular cuts and leave it cool.

Enjoy the delicious sweet.

Crispy Indian Doughnuts

I usually don't prepare much desserts or sweets except for the occasional kesari and I just wanted to try my hand at making some sweets. So here is my first recipe in the dessert and sweet section. Hopefully more would follow.

Ingredients:

• Rice flour - 200 gms
• Cornmeal - 200 gms
• Dried yeast - 1 tbsp
• Salt - a pinch
• Yogurt - 5 tbsp
• Brown sugar - 200 gms
• Rose water - 1 tsp (optional)
• Oil (for deep frying)
• Lukewarm water - 100 ml

Method:

• Mix the rice flour, cornmeal, yeast -taking care to activate the yeast as per direction given (usually with warm water and a pinch of sugar) before adding, salt and lukewarm water to form a firm dough. Take care while adding water so that it doesnt become too watery or too tight a dough. The dough should be nice and pliable.
• Leave for about two hours to rise.
• Boil about 300 ml of water with the sugar and form a thick syrup. Stir in rosewater. Remove from heat when single thread consistency is formed.
• Heat oil in a deep fryer. Knead the dough and transfer it to a piping bag and squeeze circular rings of dough into oil. I used a large star attachment that comes with a muruku maker. Deep fry until golden brown and dip immediately in the syrup.
• Arrange on a plate and serve.... yummy.