GARLIC CONFIT

    Garlic Confit pronounced con-fee sounded French, Italian... I was not sure. But it looked fancy to me and at the same time ATROCIOUS. Why atrocious is for two good reasons - my daughter made the first batch of Garlic Confit with just 3 cloves of Garlic in a small bowl of oil. One thing which made me lift my brow was the time needed to cook this Garlic Confit in an Oven. She said 2 hours?!!! 2 hours for just 3 cloves of Garlic & a small bowl of oil. Atrocious!!! And finally when she served me a toasted baguette smeared with crushed Garlic from Garlic Confit. I loved it. And there it was... all three cloves of garlic from the first batch was over in no time. My next good reason to feel, atrocious again.

    To all my attitude towards Garlic Confit is nothing but my initial getting along terms and now I am sure this is worth the time. If you like Garlic, then this Garlic Confit recipe is for you. I have two little VAMPIRES who love garlic at home and this Garlic Confit recipe is from my one little vampire- my daughter. But here the Garlic doesn't repel the Vampires rather they are too fond of the ingredients that they use extravagantly when they cook. My kids(they are no more kids in terms of age but otherwise they are a lot more of a bunch of overloaded childish lot) love Garlic in all terms.  

    Well, pondering through the web to find all about what a Garlic Confit is, Confit from Confire is a French word that meant 'to Preserve.' It is a technique that uses slow cooking at a low temperature to ensure the Preservation of Food. Mostly Confit technique uses Grease or Sugar Syrup to preserve food & mainly cooking at a very-very low temperature, somewhere around 90°C (200 °F), or sometimes even cooler. 

    Though the technique is all French which is ubiquitous to South-Western France, Garlic Confit is quite Italian. Condiment Confit has been unique to Italian Cuisine & they have their Onion Confit, Garlic Confit & Chilli Confit(Ha!, Chilli Oil). So my premonition about the name Garlic Confit justified the term it sounded more or less French or Italian to me.

    The next step was to find a simple way to make this Garlic Confit. To know whether I can cook this in less time. From what I understood is we need evenly cooked Garlic Cloves. And Confit technique needs to be cooked on a very-very low flame for a longer time. So no more questions on whether can cut down the cooking time. The rest of the doubts which tweaked my mind initially, I have tried to clarify with my little understanding.

PEELED GARLIC /GARLIC WITH SKIN-ON?

• I used peeled Garlic Cloves somewhere around 50 Cloves of Garlic in this recipe.
• Peeled Garlic Cloves needn't be squeezed out of the skins once cooked.
• It's time-saving, no fuss, no mess, no wastage & also no little bit of garlic left behind in the bulb.
• It also helps in even cooking. 
• So, I prefer using pre-peeled Garlic cloves for this recipe.

OIL - Olive Oil/Vegetable Oil?

    Most of the recipe calls for extra virgin Olive Oil. Heating Olive Oil destroys its volatile aroma compounds. Then, Olive Oil sounds too fancy, too healthy(as per norms) and above all too pricy(according to me & we need a whole lot of it too for this recipe). So I thought, why not any neutral tasting Vegetable Oil. Even world re-known chefs have tried this recipe with Canola Oil, Grapeseed oil etc., Research proved it would work just as well too. But both would taste surely different. Olive Oil retains the pungency in Garlic making it a worthy Garlic Oil. But neutral-tasting Vegetable Oil tasted more Garlicky. So here I leave you with - go with your Choice.

GARLIC CONFIT

How much Oil?

    Submerging the cloves in oil ensures that they heat evenly. And I would suggest using a wide pan for the purpose. So use enough Oil to cover all the Garlic cloves. 

OVEN/STOVE-TOP?

    Garlic Confit needs to be cooked at a very very low temperature for a long time. So that the flesh of the garlic cloves are softened and also they need to turn into a light yellowish-brown. Cooking them over low heat softens their flesh and lightly tans them. Slow cooking is the technique that yields melting tender and sweet garlic cloves, and along with comes a deliciously fragrant Garlic Oil as a by-product.

    What we need is very low temperature and also the Garlic Cloves should not brown soon. So again the choice is yours. I prefer leaving the pan in an Oven, which saves checking it at intervals & this way the garlic cloves do not brown soon.

    But for your convenience, I have added both the methods - Baking in an Oven and also the Stove-top method. 

For more Recipes with GARLIC, Click here...

Cuisine - Italian

Course - Condiment

Difficulty - Easy

Author - SM

Preparation Time - 20 - 30 Minutes

Cooking Time - 2 Hours(in an Oven)

Cooking Time - 1 Hour(Stove-top)

To read about the HEALTH BENEFITS OF GARLIC, Click here...

HOW TO COOK GARLIC CONFIT 

GARLIC CONFIT

INGREDIENTS:

For Garlic Confit:

Garlic - 50 Cloves

Oil - 11/2 Cups to 2 Cups

METHOD:

In an Electric Oven: 

• Peel the Garlic Cloves, Wash & pat dry them before use.
• Make sure the garlic cloves are not moist or wet.
• Preheat oven to 90°C(200°F). 
• Place the garlic and oil in a wide pan(Cover the garlic cloves with enough oil until it is submerged).
• Cover and bake until the garlic cloves turn into golden yellow and tender for about 2 hours. 
• Once done, remove the pan from the oven and leave it aside. 
• Allow it to cool down. 
• Transfer the garlic with a slotted spoon and pour the oil into a clean & dry airtight container.
• Store it in the refrigerator for longer shelf life. 
• Bring to room temperature before using.

GARLIC CONFIT

 On a Stove-top: 

• Place the garlic cloves and oil in a wide Saucepan (Cover the garlic cloves with enough oil until it is submerged).
• Heat the oil on a medium flame for a few minutes and then reduce it to as low as possible.
• Alternatively can place a heavy iron griddle at the bottom of the pan. 
• The idea is to poach the Garlic & not simmer it.
• Cook for about 45 minutes to 1 hour until the garlic cloves turn golden yellow and tender.
• Once done, switch off the flame, remove the pan from the stove and leave it aside. 
• Allow it to cool down. 
• Transfer the garlic with a slotted spoon and pour the oil into a clean & dry airtight container.
• Store it in the refrigerator.
• Bring to room temperature before using.

NOTES:

• I have used peeled Garlic cloves in the recipe.
• I needed about 11/2 Cups of Oil for 50 Cloves of Garlic.
• I have used neutral-tasting Vegetable Oil for the recipe.
• Can add rosemary and/or thyme along with the garlic for an aromatic Garlic Confit 
• Cover the jar tightly and keep refrigerated for up to 3 weeks.
• Alternatively, can freeze for several months. 
• Always keep the garlic cloves covered in oil.
• Use a clean & dry spoon while dipping into the Garlic Confit jar.

HOW TO USE GARLIC CONFIT?

GARLIC CONFIT

These tender, creamy cloves can be used in different ways:

• Use the back of a fork to break down cloves into a paste & gently smear it over a slice of toasted bread or a baguette.
• Add the tender Garlic cloves for quick Garlic Bread Toasts.
• Layer the Garlic Confit on a Sandwich or a Pizza, 
• Can add a few Cloves of garlic & its oil with vinegar to make a Vinaigrette.
• Or add it into your preferred Salad Dressing.
• Simply add some garlic oil & garlic cloves while stir-frying Broccoli, Cauliflower, Snow Peas, Green Beans, Chinese Greens etc., For Stir-fry recipes, click here...
  
• Add a spoonful of Garlic Confit while roasting or grilling Vegetables/Chicken.
• Toss Garlic Confit into Pasta or into Aglio e Olio.
• Add it while making Soups.
• Stir a few garlic cloves along with oil while making Roasted Potatoes. 
• Stir the garlic paste into plain Greek Yoghurt or Ricotta to make a creamy garlic dip or condiment.
• Simply chop the Garlic cloves and add it as a topping to Garlic Naan. 
• Use Garlic Oil while making Garlic Fried Rice.
  

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Important : Food Safety 

A Warning About Botulism: 

    Garlic is an extremely low-acid vegetable. When it is stored improperly in oil (without oxygen) and warm temperatures or at room temperature, it can produce a very serious toxin that causes the illness called, BOTULISM. Botulism can be fatal if not treated immediately. 

     So, it is very important to refrigerate garlic confit. Use a clean jar with a tight seal to store garlic confit; cool the garlic and oil as quickly as possible, and refrigerate it immediately. If you store the preserved garlic properly, it should keep for several months, however, to be completely safe, do not store it for more than three weeks. Alternatively, can freeze garlic confit for several months. 

Melt-in.mouth Mysore Pak

"Authentic Mysore Pak Recipe: Melt-in-Mouth Sweet Treat!"

    Have you ever tasted a sweet that melts in your mouth and makes you feel like royalty? Let’s unlock the secrets to making Mysore Pak! Classic Indian sweets often appear challenging, and achieving perfection can seem daunting. While some recipes do demand precision, others surprise you with their simplicity. For me, Badusha (Balushahi) was one of those pleasantly easy surprises. Recently, I also mastered the art of making Boondi Ladoo. But the biggest surprise came when my daughter prepared Mysore Pak for the first time—it was as perfect as the melt-in-mouth version from Krishna Sweets!

    This recipe comes directly from my daughter, who managed to create that signature nei sotta sotta (ghee-drizzling) texture & vayila karanji pokum(melt-in-mouth) Mysore paks. Though she was sceptical at first, she nailed it perfectly. When we served it to our guests, one even asked if we'd brought it from Krishna Sweets. The look on my daughter's face was priceless when we proudly revealed that she had made it herself! She had initially offered to help prepare the sweet but insisted we keep her involvement a secret.

What is Mysore Pak?

    Mysore Pak, a quintessential South Indian sweet, hails from Karnataka, formerly known as Mysore. The term Pak or Paku translates to sticky sugar syrup, giving this indulgent treat its name. Once a royal delicacy, Mysore Pak has secured a special spot in the hearts of Indian sweet lovers. Traditionally, this sweet has a firmer texture, but with the innovation of Ghee Mysore Pak, particularly popularized by Krishna Sweets, it has transformed into a melt-in-mouth sensation.

The Perfect Mysore Pak Recipe

    This Mysore Pak recipe closely resembles the ones sold in Indian sweet shops, combining simplicity and authenticity. With just 4 essential ingredients—Gram Flour (besan), Sugar, Oil, and Ghee—you can whip up this delicious treat in no time. While I initially feared that this recipe would require a hefty amount of ghee, you'll be pleased to know it uses only 50 ml of Ghee and 150 ml of Oil. The result? Soft, melt-in-mouth Mysore Paks that are almost indistinguishable from store-bought versions. If you prefer a richer ghee flavour, feel free to adjust the proportions by adding more ghee in place of some oil.

How to make Mysore Pak: A Step-by-Step Guide

    Making Mysore Pak has become a delightful journey in my kitchen, where I’ve meticulously documented each detail as instructed by my strictest officer—my daughter! If you're a fan of the melt-in-mouth Mysore Pak from Krishna Sweets, this recipe is tailored just for you. Follow these step-by-step instructions carefully to achieve the best results.

Essential Tips Before You Start

Before diving into the preparation of this delectable treat, keep these important points in mind:

• Prepare Your Ingredients: Measure all the ingredients and keep them ready. Having everything prepped will make the cooking process smoother and more enjoyable.
• Melt the Ghee: Melt the ghee (clarified butter) and measure it afterward for accurate proportions. This helps ensure the right texture and flavour.
• Roast the Gram Flour (Besan): Dry roast the gram flour on a very low flame until it’s fragrant. Be vigilant; burning or undercooking the flour can ruin the overall flavour of your Mysore Pak.
• Cool the Flour: Allow the roasted gram flour to cool completely before mixing it with oil. This step is crucial for achieving the right consistency.
• One-String Sugar Syrup: Make sure the sugar syrup reaches one-string consistency. This is vital for the perfect texture of the Mysore Pak.
• Continuous Stirring: Stir and scrape down the sides and bottom of the pan continuously throughout the process. This prevents the mixture from sticking and burning.
• Stay Attentive: Don’t leave the mixture unattended while cooking. Staying focused will prevent any mishaps and ensure your recipe turns out perfectly.
• Gradual Addition of Ghee/Oil: Pour the Mysore Pak batter gradually into the sugar syrup while cooking on a medium-low flame. This ensures proper mixing and absorption.
• Batching the Ghee/Oil: When adding the first batch of oil/ghee, do so in small increments (about 20 ml at a time). Wait until each addition is well absorbed before adding more. This step is done on a medium-low flame. This method enhances the texture of the final product.
• Next batch of Oil/Ghee: The next round of Ghee/Oil is poured, off the heat.
  
• Prepare Your Pan: Grease a rectangular pan with oil and line it with parchment paper. This will help you remove the Mysore Paks easily once they set.

Cuisine - Karnataka(South Indian)
Recipe Type - Sweet, Dessert
Difficulty - Medium
Yields -12 -16 Pieces
Author - SM  

Preparation Time - 15 - 20 Minutes
Cooking Time - 20 - 30 Minutes

Enjoy Food and Wishing you all a Happy Diwali!!!

Authentic Mysore Pak Recipe: The Timeless Indian Sweet You Must Try

Close-up of Soft Mysore Pak

Ingredients

For Mysore Pak Batter:

• 100 grams Bengal Gram Dhal Flour (Besan)
• 100 ml Oil

For Sugar Syrup:

• 300 grams Sugar
• 100 ml Water

For Mysore Pak: 

• 50 ml Oil
• 50 ml Ghee

Traditional Mysore Pal - a Classic Indian Treat

Method

Step 1: Prepare the Mysore Pak Batter

• Dry Roast the Gram Flour: Heat a pan over a low flame and dry roast the Bengal Gram Flour (Besan) until it becomes fragrant. Take care not to burn the flour as this can spoil the flavour.
• Cool and Sift: Once roasted, switch off the flame and allow it to cool completely. Sift the flour to remove any lumps. This step is crucial for achieving a smooth batter.
• Mix with Oil: After cooling, pour in 100 ml of oil and whisk well until the mixture is lump-free.  Set the batter aside.
  

   

  Pro Tip: You can also sieve it again to ensure the batter is lump-free and has a smooth texture.

   

Step 2: Make the Sugar Syrup

• Combine Sugar and Water: In a heavy-bottomed non-stick pan, add 300 grams of sugar and 100 ml of water. Heat on low, stirring until the sugar dissolves.
• Boil to One String Consistency: Once the sugar has dissolved, stop stirring and let it boil on medium-high heat. You want to achieve one string consistency—this is essential for the perfect Mysore Pak.
  

   

  Note: Overheating the syrup will caramelize it, leading to hard Mysore Pak.      *Pro Tip:  To check for one string consistency, take a spoonful of syrup and let it drizzle; it should form a thin string without breaking.

   
  

Step 3: Combine Batter and Sugar Syrup

• Incorporate the Batter: As soon as the syrup reaches one string consistency, gradually pour in the Mysore Pak batter while stirring continuously. This prevents lumps from forming.
• Cook the Mixture: Keep stirring to ensure the batter doesn’t stick to the sides or bottom of the pan. Cook on medium-low heat until large bubbles form, indicating its thickening.
• Add Oil in Batches: Slowly incorporate 100 ml of oil in small batches (about 20 ml at a time). Wait for each batch to be absorbed before adding more (the next 20ml batch). Stir continuously throughout this process.
  

   

  Note: For 100 ml oil you may have to pour it in 5 batches totally - 20 ml each.