Mysore Pak (Chickpea Flour Dessert)
Mysore pak is a fudge-like sweet from southern India built from just gram flour, sugar and a very large amount of ghee. The cook's skill lies in the sugar syrup, which must reach the single thread stage before the flour goes in. Add the ghee in two stages and the mixture turns bubbly and porous as it cooks, which gives the cooled squares their rich, crumbly bite.
Instructions
Roast the gram flour in a small amount of ghee until it is cooked through and fragrant, then set it aside.
Put the sugar, cardamom and a splash of water in a saucepan and boil until the syrup reaches the single thread stage. Test by drawing a thread of syrup between your fingers. If you can pull more than one thread, add a little more water and keep boiling.
With the heat still on, stir half of the roasted gram flour into the hot syrup until it is smooth.
Gradually stir in half of the ghee, and keep stirring until the mixture has absorbed all of it.
Add the remaining gram flour, then the remaining ghee in the same way. Keep adding ghee only until the mixture stops taking it in, which is why the source gives a range for the amount.
Continue cooking until the mixture bubbles and turns crisp and porous in texture. Pour it into a pan and leave it to cool.
Cut the cooled slab into pieces of whatever shape you like.
Make it personal.
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