Mysore Pak Recipe
Now simply calling Mysore Pak - “chickpea flour fudge” - somehow just doesn’t give this rich & heavenly sweet the proper justice it so rightly deserves. If ever a dessert could be described as “melt in your mouth” delicious, then Mysore Pak would surely be the hands down winner. The ingredient list is short & sweet, just a handful of items beautifully combined to create one of the best tasting things you have ever had in your life -- my Mysore Pak is all that & then some.
Now the key to this recipe actually lies in the technique, proper Mysore Pak contains “holes” or air pockets in a porous pattern which are caused by aeration – this in turn adds a lovely lightness & texture to the final product. This dish is best made with an extra pair of hands, so invite a friend & share the yummy results ☺.
MYSORE PAK (Chickpea Flour Fudge)
1 cup besan (chickpea flour), sifted twice
1½ cups melted ghee, kept warm (no substitutes)
1½ cups sugar
¾ cup water
pinch of ground cardamom powder
pinch of freshly grated nutmeg
ghee as needed (for frying the nuts & besan)
½ cup of toasted cashew pieces (or almond slices) for garnish
First, lightly grease a thali (Indian rimmed metal platter) or a medium-size baking dish on all sides with a little ghee. Set aside until needed.
In a large deep skillet on medium low heat, lightly sauté the cashew pieces in a little ghee until lightly browned. Remove, drain well & set aside until needed.
Now to the same skillet on medium low heat, add 2 tbsp of ghee. Then slowly add the besan & let it cook, while stirring continuously for a few minutes until the besan is fragrant & aromatic. Then remove the lightly toasted besan from the pan & set aside until needed. By lightly toasting the besan first, this will remove any raw taste from the besan & allow for a greater depth of flavor.
In a large heavy bottom pan on medium low heat, combine the sugar and water to create a sugar syrup (“pak”) of one string consistency. Carefully test the syrup between your thumb & index finger, when you pull your fingers apart, there should be one unbreakable string ☺.
Now reduce the heat to low & slowly add the roasted besan while lightly whisking to combine. Next, add the cardamom powder & nutmeg. Keep whisking lightly to aerate the mixture for about 10-12 minutes (an extra pair of hands really helps here). In between, keep adding small amounts of the ghee until the full 1½ cups have been added. The besan mixture should be bubbly & frothy, once it starts to come away from the sides of the pan – it is ready.
Then carefully pour the mixture into the thali or baking dish making sure it is evenly spread. Garnish with the nuts and allow to set. When cooled & slightly set, cut into pretty squares or diamond shapes. Serve as a delicious dessert to compliment any Indian meal.
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