Cookbook:Chickpea Flour Dessert (Mysore Pak)
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| Chickpea Flour Dessert (Mysore Pak) | |
|---|---|
| Category | Confection recipes |
| Difficulty |  |
Cookbook | Ingredients | Recipes
Ingredients[edit | edit source]
- 1 cup gram flour (besan)
- 2–3 cups ghee, melted
- 2 ½ cups sugar
- ¼ teaspoon ground cardamom (elachi)
- Water
Procedure[edit | edit source]
- Roast the gram flour in a small amount of ghee.
- Combine the sugar, cardamom, and a splash of water in a saucepan. Boil it until the syrup reaches the single thread stage. If more than one thread can be drawn, then more water needs to be added.
- Mix half the roasted gram flour into the hot sugar syrup, keeping the heat on.
- Gradually stir half the ghee into the gram flour mixture. Keep stirring the mixture until the ghee is absorbed.
- Repeat with the remaining gram flour and ghee. More ghee can be added just until the mixture stops taking in more ghee.
- After the mixture is boiled, it turns into crispy, bubble form. Pour it in a pan, and let cool.
- Cut it into pieces of desired shapes.
Notes, tips, and variations[edit | edit source]
- Milk Mysore pak: chickpea flour is replaced by skimmed milk powder