Blogging Marathon #23
Theme: Indian Traditional Foods

I am ending this week of traditional Indian foods with a decadent sweet, called Mysore Pak.  Again, for this traditional sweet, I consulted a number of recipes.  Some recipes did use a combination of olive oil and ghee to make it healthier, I presume, however, this is not traditional.  I wanted to keep the authenticity of the original, so I used this traditional all ghee method recipe, with a few slight alterations.

Mysore Pak 

(click here for printable recipe)
2 cups ghee/ clarified butter
1 1/2 cups chickpea flour/ besan
2 cups sugar
1/2 teaspoon ground cardamom
1/2 cup water

Grease well a round dish or thali.
Heat 2 tablespoons of the ghee in a large skillet and toast the besan until golden and fragrant.  Pass through a sieve, to make sure there are no lumps.  Add cardamom powder and mix.

In a small saucepan, melt the rest of the ghee and keep simmering on a low flame.
In a saucepan, melt the sugar and water until you have a thin syrup with one string consistency when pulled between your thumb and forefinger.  Reduce heat to low and add half of the toasted besan and 1/4 cup of the ghee.  Cook, stirring constantly until ghee has been absorbed and there are no lumps.  It will be the consistency of peanut butter.
Now add the rest of the besan and another 1/4 cup of ghee.  Cook, stirring constantly, until ghee has been absorbed.  Repeat until all the ghee has been used and the mixture starts to leave the side of the pan.

Transfer to greased dish and spread in an even layer.
Let cool for 5 minutes and then slice.  Let cool completely.

Remove from dish and serve.

I have seen this translated as Chickpea Cake, but I think the consistency is closer to a cookie, albeit I think I might have overcooked it a tad.  Regardless, the texture reminds me of Dulce de Leche.  Dulce de Leche has become a flavor popular in many things like cookies and ice cream, but it actually is a sweet confection from Dominican Republic, which is equal parts of milk and sugar cooked until thickened and then left to dry to a consistency similar to fudge but a little drier.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#23

…linking to Let’s Celebrate Indian Sweets

Chef Mireille 
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