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Sunday, January 10, 2010

Understanding the Besan Sugar Ghee Ternary Phase Diagram -aka Mysore Pak

Any South Indian Materials Engineer worth his salt (or sugar) will know that Mysore Pak is derived by going through many a tie line on the Besan-Sugar-Ghee ternary phase diagram, with many solid phases, liquid phases in equilibrium, non-equilibrium, etc. etc..

But you eventually get to that sweet spot after an hour or so of stirring the mix in various proportions!

For those who are not materials engineers, it might be a daunting task to get to this sweet over that one hour period.

To specially help those, the two videos below show you how to make the south Indian delicacy.

Take heart. If I can do this you can.







Couple of Notes:

1. Make sure you put some Ghee on the pan where you pour the mix finally. (My camcorder did not record that part)

2. If you are not used to touching hot objects, do not touch the pan or tong and try to lick off hot mysore pak. You will get burnt.

3. Indian stores sell pre made Ghee. Expensive, but can save you time.

Hope you have fun making and eating Mysore Pak.

Do post your experience, notes, suggestions in the comments.



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8 Comments:

I am not responsible for comments posted by others... At 7:04 PM, Anonymous Revs wrote...

{thumbs-up} Baesh-baesh Sundar Anna :) A few of us(desperate guys and very helpful girls) tried making some MysorePak for Diwali last year. Followed almost the same method as yours except that,we added 75% of the sugar in its finely powdered form with besan and mixed the both together. Then made light syrup with the remaining 25% and used that for adding to the sugar-besan mixture. Came out pretty decent for first-timers.

 
I am not responsible for comments posted by others... At 12:49 AM, Blogger Giridhar wrote...

Excellent. I looks v tasty .. I cam almost smell it :).

 
I am not responsible for comments posted by others... At 4:46 AM, Anonymous utbtkids wrote...

Hmmmmm. Now all that is left is for you to pack some for moi. :))

 
I am not responsible for comments posted by others... At 7:34 PM, Anonymous Anonymous wrote...

Wow yummy yummy. Yes mail pannedungo. Loved the pizza cutter la thundu poduradhu. So going to try to recreate it but a little annoyed that there is no exact measurement or science in this.

Enna sunden Mysore Pak blog :-)

Take care,
V

 
I am not responsible for comments posted by others... At 8:01 PM, Blogger Kavi wrote...

Looks awesome ! Sure must taste too !

Well well well... you must have heard me say this before. and i say this again....

Two minutes on the lips and a lifetime on the hips !

:)

 
I am not responsible for comments posted by others... At 1:44 PM, Anonymous yaadayaada wrote...

Thanks for the parcel, Sundar! They are yummy! Others go green with envy!! :-)

 
I am not responsible for comments posted by others... At 8:11 PM, Anonymous Shalini Jerome wrote...

Cool..i like the idea of blending the besan n water in the mixer...
Thanks for the effort in putting up the video, Sundar - inspires me !

Will try n let you know how it comes out...If it comes out well
then you get the credit for the mysore paks I prepare for a lifetime :-)

Shalini Jerome

 
I am not responsible for comments posted by others... At 3:04 PM, Blogger Sundar Narayanan wrote...

Revs, that would work too. Have tried that also, but when I make a lump of dough (like roti maavu) with the besan and sugar powder and let it sit and then throw it in the ghee, it is very difficult to break up that single lump to mix with the ghee before the ghee starts erupting in your face. (the liquid ghee heats up way too fast compared to the solid in the center)

pouring a slurry into the ghee might work better..

Giri, when you come here to visit can make you some.

utbt, you live too far away! sunnyvale is our iyanaar kovil..

V, 1 cup besan, 2 cups sugar, 2 cups water, 1 cup ghee.

hope that helps.

Kavi, soooo true!

YY, glad you liked it.

Shalini, good luck.

 

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