Mysore Pagu Recipe

• 1/4 kg Kadala mavu
• 1 Coconut
• 700 gm Sugar
• 175 gm Ghee
• 1 Kesari powder
• 8 Cardamoms
• 70 gm Cashewnuts

• Shred the coconut, powder the cardamom and break the cashewnuts into small pieces.
• Heat ghee and fry cashewnuts in it, set aside.
• Heat water in a vessel containing 1/4 litre of water and add the sugar.
• After the sugary liquid is no longer thin, combine the coconut and heat it till it turns thick.
• Add the kadala mavu gradually and keep stirring to bring uniformity in the mixture.
• Combine the fried cashewnut, kesari powder and ghee with it, mix well.
• Add the powdered cardamom and mix it thoroughly.
• Remove it from the fire and pour the mixture onto a plate which could accommodate sufficient thickness.
• Cut Mysore Pagu into rectangular pieces while hot.