Indian cuisine · Desserts & Sweets

Mysore Pak

Chickpea flour is whisked into hot ghee with sugar syrup until the mixture turns porous and sets into cubes.

Ingredients · for 8 servings

• 200 g chickpea flour
• 250 g sugar
• 120 ml water
• 250 g ghee
• 4 cardamom pods
• 1 pinch salt

Instructions

1. Sift the chickpea flour through a fine sieve so no lumps remain, open the cardamom pods and finely crush the seeds; grease a small deep dish with a little ghee.
2. Melt the remaining ghee in a pot and keep it hot over low heat – it needs to be ready and hot throughout the stirring.
3. Bring the sugar and water to a boil in a wide, heavy pot and cook for 5–6 min. until the syrup forms a short thread.
4. Sprinkle in the chickpea flour with the cardamom and salt in a thin stream, stirring constantly, until a smooth, lump-free mixture forms.
5. Now add the hot ghee ladle by ladle, stirring each portion in completely, and keep stirring for 8–10 min. total, until the mixture rises foamy, turns porous and pulls away from the side of the pot.
6. Pour immediately into the dish, smooth the top, score into cubes after 5 min. and break along the cuts after 30 min. of cooling.