Mysore Pak – Gluten Free Indian Fudge can be made soft or firm. Check out this firm version almost like a cookie, but with a melt in your mouth fudge effect.
This week I have been presenting traditional Indian sweets. Mysore Pak is one of the amazing desserts often enjoyed during Holi.
Holi is a Spring festival celebrating the arrival of spring. It is enjoyed by spraying colorful powders on each other and enjoying delicious snacks. Sweets especially play an important role when celebrating holi. I actually grew up celebrating holi annually.
Holi is also celebrated in Caribbean/South American countries with large East Indian descended populations like Trinidad, Jamaica, Guyana and Suriname, where my family is from…although we call it phagwah.
Here in NYC in the Richmond Hill/ South Ozone Park area of Queens, there is a large Trini/Guyanese community. Every year there is a large phagwah festival where holi colors are celebrated. Additionally, in recent years, a holi festival has also been organized in Manhattan. Even if you don’t celebrate holi, it is a fun day of cultural exploration. They will have vendors selling various Indian sundries like bangles, earrings, shawls, etc. They will usually have some artists doing henna painting if you would like.
Due to the increase in both Indian and Caribbean populations in NYC, celebrating holi has become quite common here and many restaurants and bars/lounges host special holi events both the weekend before and the weekend after holi. If you can’t get to India, celebrating holi although I know is not quite the same, can still easily be done in NYC!
IN THE MAKING – HOW TO MAKE MYSORE PAK
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.
I always find it so interesting to discover how foods can be similar across cultures so Mysore Pak is the Indian version or Dulce de Leche…or vice versa!
What can you have with your Mysore Pal? Thandai is an amazing flavored milk beverage also often enjoyed during holi. This drink is so delicious and you will find yourself loving to have a glass…even when it’s not holi time!
Mysore Pak – Gluten Free Indian Fudge
- 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.
Ready to make Mysore Pak – Gluten Free Indian Fudge – I would love to see your photos! Tag me on Instagram @chefmireille #theschizochef with your pics!
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…linking to Let’s Celebrate Indian Sweets
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