Mysore Pak

A porous and crumbly texture that releases an intense nutty butter flavor. The block is firm under the knife but literally melts on the tongue with a hint of cardamom.

• Prep time: 10 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 698
• Protein: 8 g
• Carbs: 66 g
• Fat: 44 g

Ingredients

• 133.3 g Chickpea flour ( sifted )
• 166.7 ml ghee ( hot and liquid )
• 200 g White sugar
• 66.7 ml Mineral water
• 0.7 tsp Cardamom powder

Instructions

1. Sifting

   Pass the chickpea flour through a fine sieve into a mixing bowl. It must be fluid and lump-free to incorporate perfectly into the syrup.

2. Heat the ghee

   Melt the ghee in a small saucepan. It must remain very hot, almost smoking, throughout the entire process.

3. The syrup

   Mix sugar and water in a heavy-bottomed pan. Heat until it reaches the 'string' stage: a drop between two fingers should form an elastic string without breaking.

4. Binding

   Rain the flour into the syrup while whisking vigorously. The batter should become smooth and start to bubble gently.

5. Cooking and aeration

   Incorporate the burning hot ghee ladle by ladle. The mixture should foam violently with each addition. Stop when the mass pulls away from the sides and holes appear on the surface.

Chef's tips

• The ghee must be smoking hot when added to create the thermal shock needed for the air pockets.
• Never press the mixture into the mold, let it set naturally to maintain its lightness.

Storage

Keep for 15 days in a tin box at room temperature. Avoid the refrigerator as it hardens the fats and ruins the texture.