Sattu Mysore Pak

Name: Sattu Mysore Pak
Total time: 1800 s
Yield: 6-7 servings
Cuisine: Indian
Ingredients: 1 cup Chana Sattu/Roasted Gram; 1 cup Ghee; 1 cup Sugar; 1/4 cup water

ZMA @zesty5

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#cookpadindia
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Sattu or roasted Gram is a great Protein source, the most cheapest on the face of this earth. And it's immense benefits are just too good. It's the perfect source of Protein and Iron.
Also called as Chana Sattu, this is powdered roasted Gram flour. It's as simple as that. This mere flour made from roasted Gram is a treasure house of nutrition.
This one here is my innovative take on a popular sweetmeat in India called Mysore Pak. The best part is that it's a plant based Protein powder. Being a natural coolant, it is absolutely beneficial in relieving indigestion and acidity issues.
This easy Mysore Pak is pure love. Melt in mouth and super luscious. It's a perfect choice for any important occasions and celebrations.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

25-30 minutes

6-7 servings

1 cupChana Sattu/Roasted Gram
1 cupGhee
1 cupSugar
1/4 cupwater

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Steps

25-30 minutes

1

Heat both sugar and water until it dissolves completely for about 2-3 minutes. Use a deep pan or Kadai for this. There is no need for any string consistency here. Now to this sugar water, add the Sattu flour little by little while stirring all through so that there are no lumps and the mixture is smooth and fluffy.

Traditional Mysore Pak
2

Heat ghee simultaneously in a separate kadai on a low heat. Pour this hot ghee one ladleful at a time into the sattu flour mix. Keep stirring and mixing all the while. Keep adding the hot ghee one ladleful at a time with one hand and keep stirring continuously all the while with the other hand. As this process is repeated, you will see it bubbling and frothing. and finally is seen a mesh-like structure of the sattu flour mix. It looks grainy.

Ghee Mysore Pak
3

After all the ghee is used up, let it cook just until it starts leaving the sides of the kadai. Now remove it onto a plate or a loaf pan lined with butter paper. Leave it to set for an hour. Make light cuts in it after a few minutes. After an hour, demould and cut into rectangular pieces and relish this unique Mithai of India on special occasions and Festivals. Enjoy!

Linked Recipes

Traditional Mysore Pak

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Cooksnaps

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ZMA @zesty5

on September 01, 2024 17:19

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.