Deconstructed cocoa Mysore Pak, Mango Besan ladoo with Cashew Vanilla Crumb

Deconstructed cocoa Mysore Pak, Mango Besan ladoo with Cashew Vanilla Crumb

Cooking Time

Preparation Time : 40

Cook Time : 80

Total Time : 120

Ingredients

Serves 2

  • For the mango besan ladoo(1):besan/gram flour 2 cups

  • cardamom 4 tbsp

  • Cashews 15 nos

  • castor sugar 200 gms

  • water (as required)I have measured: (1 cup =250 ml) 1/2 cups

  • For the cocoa Mysore pak(2):cocoa powder (my twist to Mysore pak) 1/4 cups

  • besan(gram flour) 1 cups

  • ghee 1/2 cups

  • Mango essence 5 drop

  • sugar 1 1/4 cups

  • Vanilla essence 2 drop

  • fresh ghee 200 gms

  • Raisins 10 nos

Directions

  • 01

    For the mango besan ladoo:

  • 02

    Powder the sugar with cardamom

  • 03

    Heat ghee and fry nuts and keep aside

  • 04

    In a separate pan add ghee and add flour and stir well, on medium to low flame keep stirring until besan turns aromat and dark in colour

  • 05

    At this stage, when besan is roasted well, remove the pan from the stove and let it cool.

  • 06

    So roast until you begin to smell good and the colour changes to dark golden.

  • 07

    If it’s dry add some ghee proportionately

  • 08

    When the flour looks greasy enough, take small portions and roll to balls and keep aside.

  • 09

    Under roasting the flour will leave a raw smell of flour to the ladoo

  • 10

    Under roasting the flour will leave a raw smell of flour to the ladoo

  • 11

    Add powdered sugar, nuts, vanilla essence, and mango essence and stir until it is combined well.

  • 12

    Stir and check if the flour can bind well to make the ladoos

  • 13

    Stir and check if the flour can bind well to make the ladoos

  • 14

    Store besan ladoos in a tight air tight jars.

  • 15

    Using of ghee at one go; is not recommended, as it may make the mixture too greasy and the flour may not bind well to shape the ladoo

  • 16

    Measure sugar 1 & 1/4 cup and blend to fine powder and set aside

  • 17

    And make sure besan is at room temperature before using, in case you refrigerate, then allow it to come down to room temperature,First before adding it to the ghee

  • 18

    For the cocoa mysore pak:

  • 19

    At first take all the ingredients, sugar, besan and ghee.

  • 20

    Now sieve the besan(gram flour) once or twice.

  • 21

    Now sieve the besan(gram flour) once or twice.

  • 22

    Sieving of besan helps in creating any lumps while mixing the mixture in the sugar syrup.

  • 23

    Grease a pan or any tray with some ghee and flour.

  • 24

    Can use tray which can give you a nice rectangular or any desired shapes

  • 25

    Can use tray which can give you a nice rectangular or any desired shapes

  • 26

    Now take sugar syrup in heavy bottomed pan and add cocoa powder (as lot of stirring and mixing are included)

  • 27

    Add ½ cup of water to the sugar

  • 28

    Turn on the heat to medium low.

  • 29

    Stir at a jerk, so that the sugar dissolves.

  • 30

    Meanwhile in a separate heavy bottomed pan add on the ghee on a medium low heat.

  • 31

    Get the ghee as heat as possible.

  • 32

    Get the ghee as heat as possible.

  • 33

    Coming to a former place, keep the sugar syrup to boiling zone, and at that moment add in the sieved besan(gram flour) and stir continuously

  • 34

    As we look for different consistency

  • 35

    As we look for different consistency

  • 36

    Add the besan in three to four parts

  • 37

    With a wired whisk, stir the besan briskly, so that it dissolves with sugar solution.

  • 38

    Add besan with one and mix the mixture on to the other hand.

  • 39

    Complete this process till besan, is off.

  • 40

    Once it is mixed well, add in ghee in parts.

  • 41

    Add ghee ladle full at first

  • 42

    When the ghee is pour in heat bubbles and frothing appears.

  • 43

    Add the second part of ghee and mix well as the process continues.

  • 44

    These ways finish off adding all the ghee.

  • 45

    These ways finish off adding all the ghee.

  • 46

    This process needs lots of care as personally telling as it includes lots bubbles, frothing heat, sizzling happens over there.

  • 47

    Once you finish off with the ghee and besan mixture, you will see the molten mixture remained.

  • 48

    After this turn on medium low heat and stir this mixture continuously until besan mixture is cooked perfectly

  • 49

    Cook this mixture, until all the ghee is separated from the mixture.

  • 50

    Do scrape the pan once or twice, because it can lead to burn or dark formation.

  • 51

    When you see many small bubbles, after continuous stir, remove the mixture from the heat.

  • 52

    Do not overcook the mixture as it may get too hard in result.

  • 53

    Immediately tilt the pan and pour the mixture on the desired tray.

  • 54

    Level the mixture with a spatula

  • 55

    Level the mixture with a spatula

  • 56

    Bring the mixture to room temperature.

  • 57

    Once cooled down, invert it in a tray and make desired shape i chose to for rectangular one.)

  • 58

    Now the sweet can be served chilled.

  • 59

    For my vanilla cashew crumble:

  • 60

    I love the cashew sweet more enough, so thought of giving those a sensitive twist.

  • 61

    I chose vanilla essence and sugar for making this crumble.

  • 62

    Now in heavy bottomed pan add in sugar on medium low heat.

  • 63

    Now in heavy bottomed pan add in sugar on medium low heat.

  • 64

    Add in water and stir well

  • 65

    Stir the mixture continuously

  • 66

    In a blender add cashews and blend to fine powder.

  • 67

    In a blender add cashews and blend to fine powder.

  • 68

    Take bowl add in cashew powder and add vanilla essence and mix well

  • 69

    Now once the sugar syrup is in boiling zone add in powder and stir continuously.

  • 70

    I want this mixture to form a glassy textured one.

  • 71

    I want this mixture to form a glassy textured one.

  • 72

    Once it is caramelised, remove from the stove and lay it on to silicon sheet or on a butter paper as desired.

  • 73

    Once it cools down, it forms a sugar crystal/ glass.

  • 74

    Now in a separate blender blend these crystals to crumble powder, not too smooth enough.

  • 75

    You can also use liquid nitrogen, to this as it gives snowy textures to deconstructed dessert.

  • 76

    For plating:

  • 77

    Take a white plate, and place the cashew vanilla crumble on the edge of a plate elegantly.

  • 78

    Spread the crumble over a small portion.

  • 79

    Now place the cocoa Mysore pak in a desire way, horizontally or vertically.

  • 80

    Now place the mango besan ladoo next to the pak..

  • 81

    Sprinkle some cashew powder over the top of dessert.

  • 82

    Place the edible flavoured flowers (colours choice)

  • 83

    I chose natural flower just for the garnishing purpose availed in my garden.

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