Carrot Mysorepak
Carrot Mysorepak is a delicious melt in the mouth South Indian sweet variety made during Diwali festival. It is made with besan flour (Bengal gram flour),carrot puree, sugar and ghee. It is very similar to making regular Mysore Pak but here
we add carrot puree to induce carrot flavour.It tastes absolutely delicious.I found this recipe in Kovai KCS Youtube channel and modified it accordingly. They have added food colour but I have avoided it. Moreover they mixed the besan with ghee I used oil here. This is done to give perfect melt in mouth texture to the carrot MysorePak.Here I have added 1/2 cup ghee and 1/4 cup oil.Add ghee and sugar according to your taste preference. Instead of 1 cup ghee I have added only 1/2 cup,but don't add less than that you won't get that perfect texture. Check out how to make yummy carrot Mysorepak recipe below.Ingredients
Besan (Bengal Gram flour/Kadalai Maavu)-1/2 cup
Carrot puree-1/2 cup
Ghee-1/2-3/4 cup
Sugar-1 cup
Oil-1/4 cup
Recipe Video
Method
1.In a bowl mix the besan and oil together and mix well with out any lumps set aside.
2.Heat a kadai add carrot puree and saute for a minute.
3.Add the sugar and 1/4 cup water mix well until the sugar dissolves completely and bring the mixture to 1 string consistency.
4.Add the besan to the sugar syrup and keep stirring continuously. Keep the flame in medium throughout.
5.Add ghee in batches making sure to incorporate it to the mixture well.
6.Keep stirring until the mixture bubbles up and forms a mass and leaves the sides of the kadai.
7.Keep a greased tray ready.
8.Transfer the carrot Mysorepak to the tray.
9.Level it with a flat ladle. Allow it to cool down.
10.Cut to desired shapes and serve.
Preparation Time-30 mins
Yield 8-9 pieces
Tips-
Add ghee in batches ie 2 Tbsps at a time and make sure you incorporate it well into the besan and then add the next batch.
Keep the flame in medium throughout.
Add very little water for making carrot puree.The puree should be very smooth without lumps so grind it properly.
Make sure the sugar syrup reaches one string stage and then add the besan mixture and keep stirring continuously throughout.