Karupatti Mysore Pak is a delicious and unique variation of the traditional Indian sweet Mysore Pak. What sets it apart is the use of karupatti, which is a type of palm jaggery made from the sap of palm trees. This rich, dark jaggery imparts a distinct flavour and aroma to the Mysore Pak, making it a favourite among those who appreciate traditional South Indian sweets.
There are so many varieties of Mysore Pak nowadays available in shops, and Karupatti Mysore Pak is one of them. So this time, I wanted to try this recipe for the upcoming Diwali. I am glad that I gave it a try, and this turned out to be super yummy. I have already posted regular soft Mysore Pak. Using the same recipe, I have tweaked this recipe, and it turned out like we get in the Sri Krishna Sweets shop.
Follow the below steps to get the perfect soft carrot Mysore Pak:
- Keep flame to medium-low for the entire process.
- Do not leave it unattended.
- Always use fresh Bengal gram powder.
- Fry Bengal gram until you get a nice aroma, do not burn. If not fried properly, then you will get the raw smell in the final product.
- Make sure you get one string consistency while making jaggery syrup.
- The last stage is also important. When the mixture starts leaving the Kadai, immediately switch off the flame and transfer it to a greased plate; otherwise, it will become hard.
If you use the given ingredients with a specified quantity and follow the steps as such, you will get an awesome mouth-melting dessert. Now let us see how to prepare this recipe.
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- 1/2 cup Bengal gram flour/Kadalai Maavu/Besan
- 1 cup Palm Jaggery/Karupatti
- 3/4 cup Ghee
- 1/3 cup Water
- Grease a plate with ghee and set aside. To get a proper square I have used a cake ring.
- Now heat a heavy bottom non-stick Kadai, add Bengal gram, and dry roast it on low flame for about 5-6 minutes until a nice aroma comes. Don't let the color change.
- Now transfer the Bengal gram to another bowl and allow it to cool. If you leave it in Kadai, it will turn brown due to residual heat in it. In a bowl add roasted Bengal gram, 1/2 cup ghee, mix it without any lumps, and set aside.
- In a sauce pan, add water and palm jaggery. Cook until the palm jaggery is melted completely. Remove it from the stove.
- Now heat a pan and filter and add the prepared jaggery water. Boil the jaggery until you get the one string consistency. If you take the jaggery syrup between the thumb and the index finger a single string will form, that's the correct consistency.
- Now add the Bengal gram oil mixture to the jaggery syrup and mix well.
- Now add the remaining 1/2 cup ghee in intervals (2 tbsp at a time) to avoid drying and mix well. Keep stirring continuously until all the ghee is used.
- At this last stage, you can see foam forming, and now if you scoop, it will not stick to Kadai. The mixture will not be sticky anymore. Switch off the flame and pour the mixture into the greased plate.
- Just allow it to cool for a while and once it starts to get set, cut it into the desired shape.
- Keep flame to medium-low for the entire process.
- Please do not leave it unattended.
- Always use fresh Bengal gram powder.
- Fry Bengal gram until you get a nice aroma; do not burn. If not fried properly, then you will get the raw smell in the final product.
- Make sure you get one string consistency while making jaggery syrup.
- The last stage is also important. When the mixture starts leaving the Kadai, immediately switch off the flame and transfer it to a greased plate; otherwise, it will become hard.
Soft, melt-in-the-mouth carrot Mysore Pak is ready to relish.
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