Microwave Mysore Pak

Diwali is just around the corner. I have been looking for quick and easy mithai recipes and came across this one from http://www.chitrasfoodbook.com/2014/08/easy-mysore-pak-recipe-3-minutes.html. I was surprised at how easy it was and how great the result was. I have slightly modified the timings and measurements. I used a regular microwave oven (non-convection) on 100 percent power mode which is the default mode of the oven, as in I did not change any setting of the oven.I tried this with a small quantity, can be increased for more quantity - try with these measurements for the first time to get a hang of the process


Ingredients (makes 9 pieces)

1/3 cup besan
1/3 cup regular crystal sugar
1/3 cup melted ghee (measure after melting) + 1 tbsp. ghee
2 tablespoons milk


1. Sieve the besan to remove any lumps into a microwave proof bowl. Add the 1 tbsp. ghee and mix in well (you might get a few lumps after adding ghee, its fine) . Microwave for one minute.
2. Remove , toss the besan around slightly with a spoon and microwave for another minute. (the original recipe roasted the besan only for a minute but I did not get any roasted aroma after the first minute so I have added in another minute )
3.Powder the sugar while the besan is roasting.
4. In another microwave bowl, mix the 1/3 cup ghee, sugar and milk into a smooth mixture. To this add the roasted besan and mix well. Mixture will look like this

5. Microwave this mixture for one minute, it will look like this after that (ghee floating)

6. Remove and stir it well
7. Again microwave for one more minute , you will see a foamy surface as seen in the picture below

8. Remove from microwave. The foam quickly settles and you will see a cratered surface like this

9. Pour into a greased thali or tray and pat with the back of a wooden spoon or a spatula.

10. Let it cool. After 10 minutes while still warm, run a knife through to get the desired pieces. Do not remove till completely cooled

11. When cooled lift each spoon with a flat knife (I used my cake icing knife)
12. Your 4 minute mithai is ready!

Mooli Saag -Recipe with mooli(radish) leaves

Still some time for the winter veggies to make an appearance as mooli ka saag(leaves) are available in plenty then. These are sold separately and are harvested when the radish is very tender so the taste is not the same as using the leaves on top of full grown moolis.They can be easily confused  with sarson ka saag- they look almost identical, look for the baby moolis at the end of the stalks. If these are not available, make the same recipe with palak or sarson ka saag

Ingredients (serves 4)

2 bunches of mooli ka saag (mooli leaves) - about 2 cups of chopped leaves
2 medium moolis, diced
1/2 cup peas
1 tablespoon mustard oil
1 teaspoon methi seeds
1 teaspoon rai seeds
1 green chilli, finely chopped
1 inch ginger, finely chopped
1 pinch heeng
Salt to taste
1/2 teaspoon haldi
1/2 teaspoon amchoor powder
1/4 cup water

1. Wash the leaves well and chop fine.
2. Heat oil in a pressure cooker.
3. When hot (smoking), reduce the flame and add the heeg, rai and methi seeds. After spluttering for a few seconds add the green chilli  and the ginger.
4. Add the mooli, chopped leaves, salt and the haldi and the water.
5. Close the lid and bring to full flame.
6. After one whistle, simmer for 3-4 mintues and turn the gas off.
7. Srpinkle the amchoor before serving. Tastes great as a side dish with yellow dal and parathas!