GHEE MUSKET | SRILANKAN MUSCOTH | මස්කට් | மஸ்கட்

SRILANKAN GHEE MUSKET


Ingredients
300 grams All purpose flour
600 grams sugar
6-7 tablespoons ghee
1/2 tsp cardomon powder
2 tsp Almond Essence
Yellow coloring
50 grams cashew nuts
50 grams Almond s sliced

Method

In a large bowl add all purpose flour and add 1 cup of water and knead to a chapati dough and leave for 2 hours.add water till immersing level.Soak it for 2 hours.

After 2 hours, take the dough with milk and mix it well with your hands. Dough dissolves in water and you will get white colored milk.Strain the milk through a strainer and squeeze the fiber like part that comes from the wheat dough. Add more water.Use the soaked water to extract the milk. After taking all the milk, discard the residue.Set the milk aside. In a bowl, covered for 12 hours.
After the 12 hours drain the water completely leaving the powder like substance.
In a wide heavy bottom pan add the milk and start cooking in medium heat adding cardomon powder and coloring. Keep mixing and when mixture becomes thick add sugar gradually and after cooking for half an hour add ghee one tablespoon at a time.

Musket will start to leave the sides and thickens. Do not remove at this point. Again add ghee and keep mixing in low to medium flame. Never increase the flame because musket may turn chewy. Musket will become non-sticky and slide off the ladle. Keep adding ghee. It will be completely non-sticky, becomes soft & rotates with the ladle. Keep adding gheeDo not lose patience. At one stage, it will stop taking ghee and starts to ooze out the ghee+ oil in the sides first. Keep mixing. Now you can find ghee oozing out all over the musket . Collect the ghee that oozes out from the musket in a bowl. Slide the kadai slightly and take out the ghee. Flame should be low. You can use this ghee for making other sweets or in your regular cooking. It won’t smell or taste sweetish. After collecting the ghee, transfer the musket 9x6 inch tray and let it cool down in room temperature before you cut into pieces.Serve it hot or warm as you wish. The entire process took one hour and 15 minutes for me.