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Best Idea to Producing 5-Star Deconstructed cocoa Mysore Pak, Mango Besan ladoo with Cashew Vanilla Crumb

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

We hope you got benefit from reading it, now let's go back to deconstructed cocoa mysore pak, mango besan ladoo with cashew vanilla crumb recipe. To make deconstructed cocoa mysore pak, mango besan ladoo with cashew vanilla crumb you need 16 ingredients and 72 steps. Here is how you do that.

To make an unforgettable Deconstructed cocoa Mysore Pak, Mango Besan ladoo with Cashew Vanilla Crumb, below are the components required:

  1. Use of for the mango besan ladoo:.
  2. You need 2 cups of besan/gram flour.
  3. Prepare 4 tbsp. of cardamom.
  4. Get as needed of Cashews.
  5. Take 200 grams of castor sugar.
  6. You need 1/2 cup of water (as required)I have measured: (1 cup =250 ml).
  7. Take of For the cocoa Mysore pak:.
  8. You need 1/4 cup of cocoa powder (my twist to Mysore pak).
  9. Use 1 cup of besan(gram flour).
  10. You need 1/2 cup of ghee.
  11. Use 5 drops of Mango essence.
  12. You need 1 1/4 cup of sugar.
  13. You need 2 drops of Vanilla essence.
  14. Take 200 grams of fresh ghee.
  15. Get as needed of Raisins.
  16. Provide 3 of Cardamom pods.

After readying the materials, next you are good to make your 5-star Deconstructed cocoa Mysore Pak, Mango Besan ladoo with Cashew Vanilla Crumb by following the procedures on this section:

  1. For the mango besan ladoo:.
  2. Powder the sugar with cardamom.
  3. Heat ghee and fry nuts and keep aside.
  4. 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.
  5. At this stage, when besan is roasted well, remove the pan from the stove and let it cool..
  6. So roast until you begin to smell good and the colour changes to dark golden..
  7. If it’s dry add some ghee proportionately.
  8. When the flour looks greasy enough, take small portions and roll to balls and keep aside..
  9. Under roasting the flour will leave a raw smell of flour to the ladoo.
  10. Add powdered sugar, nuts, vanilla essence, and mango essence and stir until it is combined well..
  11. Stir and check if the flour can bind well to make the ladoos.
  12. Store besan ladoos in a tight air tight jars..
  13. 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.
  14. Measure sugar 1 & 1/4 cup and blend to fine powder and set aside.
  15. 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.
  16. For the cocoa mysore pak:.
  17. At first take all the ingredients, sugar, besan and ghee..
  18. Now sieve the besan(gram flour) once or twice..
  19. Sieving of besan helps in creating any lumps while mixing the mixture in the sugar syrup..
  20. Grease a pan or any tray with some ghee and flour..
  21. Can use tray which can give you a nice rectangular or any desired shapes.
  22. Now take sugar syrup in heavy bottomed pan and add cocoa powder (as lot of stirring and mixing are included).
  23. Add ½ cup of water to the sugar.
  24. Turn on the heat to medium low..
  25. Stir at a jerk, so that the sugar dissolves..
  26. Meanwhile in a separate heavy bottomed pan add on the ghee on a medium low heat..
  27. Get the ghee as heat as possible..
  28. 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.
  29. As we look for different consistency.
  30. Add the besan in three to four parts.
  31. With a wired whisk, stir the besan briskly, so that it dissolves with sugar solution..
  32. Add besan with one and mix the mixture on to the other hand..
  33. Complete this process till besan, is off..
  34. Once it is mixed well, add in ghee in parts..
  35. Add ghee ladle full at first.
  36. When the ghee is pour in heat bubbles and frothing appears..
  37. Add the second part of ghee and mix well as the process continues..
  38. These ways finish off adding all the ghee..
  39. This process needs lots of care as personally telling as it includes lots bubbles, frothing heat, sizzling happens over there..
  40. Once you finish off with the ghee and besan mixture, you will see the molten mixture remained..
  41. After this turn on medium low heat and stir this mixture continuously until besan mixture is cooked perfectly.
  42. Cook this mixture, until all the ghee is separated from the mixture..
  43. Do scrape the pan once or twice, because it can lead to burn or dark formation..
  44. When you see many small bubbles, after continuous stir, remove the mixture from the heat..
  45. Do not overcook the mixture as it may get too hard in result..
  46. Immediately tilt the pan and pour the mixture on the desired tray..
  47. Level the mixture with a spatula.
  48. Bring the mixture to room temperature..
  49. Once cooled down, invert it in a tray and make desired shape i chose to for rectangular one.).
  50. Now the sweet can be served chilled..
  51. For my vanilla cashew crumble:.
  52. I love the cashew sweet more enough, so thought of giving those a sensitive twist..
  53. I chose vanilla essence and sugar for making this crumble..
  54. Now in heavy bottomed pan add in sugar on medium low heat..
  55. Add in water and stir well.
  56. Stir the mixture continuously.
  57. In a blender add cashews and blend to fine powder..
  58. Take bowl add in cashew powder and add vanilla essence and mix well.
  59. Now once the sugar syrup is in boiling zone add in powder and stir continuously..
  60. I want this mixture to form a glassy textured one..
  61. Once it is caramelised, remove from the stove and lay it on to silicon sheet or on a butter paper as desired..
  62. Once it cools down, it forms a sugar crystal/ glass..
  63. Now in a separate blender blend these crystals to crumble powder, not too smooth enough..
  64. You can also use liquid nitrogen, to this as it gives snowy textures to deconstructed dessert..
  65. For plating:.
  66. Take a white plate, and place the cashew vanilla crumble on the edge of a plate elegantly..
  67. Spread the crumble over a small portion..
  68. Now place the cocoa Mysore pak in a desire way, horizontally or vertically..
  69. Now place the mango besan ladoo next to the pak...
  70. Sprinkle some cashew powder over the top of dessert..
  71. Place the edible flavoured flowers (colours choice).
  72. I chose natural flower just for the garnishing purpose availed in my garden..

The cool thing about this ladoo is, it is so easy to make, but taste so healthy and yummy. I love the colour which was in the ladoo without adding any. Learn how to make Mysore Pak or Mysore Paak/Gram Flour Fudge ~ Traditional sweet of Bengal gram/chickpea flour, ghee and sugar flavoured with cardamom powder from Karnataka, a South Indian state. Once upon a time, many many years ago, there was royal cook named Kakasura Madappa. Popular Indian sweet, Besan Ladoo requires only a handful of ingredients!

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

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