My twist on the traditional mysore pak is that I have added jack fruit seed and jaggery.
Jack Fruit Seeds Mysore Pak
No. of Servings : 15
Jack fruit seeds - 25
Bengal gram flour - 1 cup
Jaggery - 2 cups
Cardamom powder - 1 tsp
Ghee - 2 tbsp
Milk - as required
1. Remove the white skin of the jack fruit seeds and pressure cook with little water for 15 minutes.
2. Grind the cooked seeds along with the water to form a thick paste.
3. In a kadai, heat ghee and fry bengal gram flour till a nice aroma comes.
4. Mix it with the jack fruit seeds paste. Add little milk if required and see to that no lumps form.
5. Mix jaggery with little water, bring to boil, filter it.
6. In a non-stick kadai, boil the filtered jaggery water for 5 minutes. Turn off the flame and add the gram flour jack fruit seeds paste mix to the jaggery mixture.
7. Over medium flame stir till it thickens.
8. Keep stirring till the consistency of mysore pak is achieved.
9. Transfer onto a greased tray, cool it and cut into cubes.