Horlicks Mysore Pak

 Horlicks Mysore Pak a wonderful twist to traditional mysore pak. Actually my bournavita fudge recipe was born from this recipe. I first tasted this horlicks mysore pak in Ananda bhavn in Bangalore and that was just melt in mouth, too delicious is a small word to express that taste. I tried this three to four time and first time I got halwa texture and some how we finished it that day. Second time I got it with a very hard texture like we can not eat it with our teeth (you can imagine how that will came just like a stone and hubby made so many jokes on this humm ok it happens.). Finely fourth time I got almost near by texture. And finely 5th time yeppeee I got it just perfect, That was just melt in mouth. Insted of horlicks I tried this with milk powder too that taste almost alike. I wanted to post step by step pictures for this recipe but all those pictures in my laptop and my laptop got some problem so will post all those pictures after I get my laptop back. Till that hope you all like this recipe If you have any doubts in this recipe just leave a comment...
INGREDIENTS:---
Chick pea flour -- 1 cup
Horlicks  --- 3/4 cup
water  -- 1/4 cup (to make horlicks paste)
water  --- 1/2 cup (to make sugar syrup)
Sugar -- 1& 1/2 - 2 cups
Extra ghee - 2 tab sp
Ghee -- 1 cup(clarified butter)
METHOD:--
1. Take 1/4 cup water, boil till warm and add horlicks and make a paste and set a side.
2. Heat extra ghee in a pan till smoking stage and add to chick pea flour and first mix with a spoon (because ghee is very hot) then rub with your hand till chick pea flour turns in to crumbs texture.
3. And sieve through a sieve to get a lump less smooth powder and leave a side.
4. Take a big heavy bottom pan add sugar and 1/2 cup water and make a 1 string consistency syrup.
5. Now add fried chick pea flour little by little after you finish adding flour add  horlicks paste immediately ( This process you should do fast other wise mysore pak will turn in to burfi so do this work as fast as you can)
6 By the time you finish adding flour and horlicks paste, this mixture will start bubbling and become thick.
7. In the same time heat 1 cup ghee on the other side till smoking stage.
8.By the time you finished adding chick pea flour the ghee should be ready with very hot smoking stage.
9. Now start adding ghee little by little keep string this processes will take 15 sec. by the time you finish adding ghee. Here In this stage of Mysore pak don't change your attention other wise Mysore pak may become a big disaster so keep your eyes and attention in  mysore pak pan.Keep stirring while you adding ghee and do this process in a medium heat. If you fallow the steps of that 15 sec. time I am sure you can make a delicious Mysore pak.
10. By the time you finish the ghee you can see the bubbles all over the mixture in the pan and it will start leaving the sides of the pan in this stage..
11.Immediately pour this mixture in to a greased plate leave it to cool for 10 min. and cut in to pieces.
This recipe gives soft mysore pak not the hard one which we get in the store and this will sty for 6 months.
This is my finel recipe for Blogging marathon 14th edition group 2 in the theme of combo theme of 3. Lets check the Marathon page for other recipes..