Though I have penned down few recipes from my friend’s mom when she was here last time. This time I thought I will watch and record every recipe she makes. I tried to capture each moment and every step to bring forward to you some full proof recipes, which help you in making some traditional sweets and savouries at home without messing around. First to come in the list is ‘MYSORE PAK’. My lil’M and my husband have got sweet tooth and can just survive on sweets. So this is for my darlings and for my yum readers. Don’t worry of the ghee which went in making this recipe. An extra 15 minute workout the next day will cut down those extra calories. Hope you all enjoy making these melt in mouth Mysore Pak….aka Rich Chickpea Flour Fudge…
- 1 cup Besan/Chickpea Flour
- 1 cup Sugar
- 1 cup Ghee/Clarified butter
- ¼ cup Water
- Swift chickpea flour twice to avoid lumps. Grease a plate or cake tin with ghee and set aside.
- In a heavy bottom cooking vessel, add sugar and water. Stir on low flame till sugar completely dissolves.
- Stir continuously scrapping the sides of the vessel. Once the sugar syrup reaches one string consistency (check NOTES), by continuously stirring with wooden spatula, add chickpea flour and mix until they are no lumps. This is bit tricky, but you can master it with a simple trick of continuous stirring.
- Cook for 4-5 minutes, until the mixture thickens. Now start adding ghee by continuously stirring. Keep stirring until the ghee is completely absorbed.
- Take a small plate filled with water. Drop a small drop of the above mixture on to it. Using your fingers try to make a ball. If you can make a ball easily, then our Mysore Pak is ready.
- Pour the mixture on a greased plate and quickly spread evenly. After 10 minutes, using a sharp knife, make impressions to get desired shapes (round or diamond or square).
- Leave it to cool completely. Once the mixture turns cool, run the knife through the impressions made and cut down the pieces accordingly.
- Store in a clean and dry air tight container.
- Add love to make this recipe taste ‘Yummy’.
- The color of Mysore Pak depends on the chickpea flour we use.
- Adding ½ tbsp. of baking powder to the flour will give hard Mysore Pak which is very famous in Andhra especially in the Ongole region.
How to check one string consistency?