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Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, deconstructed cocoa mysore pak, mango besan ladoo with cashew vanilla crumb. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Deconstructed cocoa Mysore Pak, Mango Besan ladoo with Cashew Vanilla Crumb is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Deconstructed cocoa Mysore Pak, Mango Besan ladoo with Cashew Vanilla Crumb is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can cook deconstructed cocoa mysore pak, mango besan ladoo with cashew vanilla crumb using 16 ingredients and 72 steps. Here is how you can achieve that.

The ingredients needed to make Deconstructed cocoa Mysore Pak, Mango Besan ladoo with Cashew Vanilla Crumb:

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

Steps to make Deconstructed cocoa Mysore Pak, Mango Besan ladoo with Cashew Vanilla Crumb:

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.

So that is going to wrap this up for this exceptional food deconstructed cocoa mysore pak, mango besan ladoo with cashew vanilla crumb recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!