Mysore Pak
Ingredients
- 133.3 gChickpea flour (sifted)
- 166.7 mlghee (hot and liquid)
- 200 gWhite sugar
- 66.7 mlMineral water
- 0.7 tspCardamom powder
Method
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.
- 1
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
Melt the ghee in a small saucepan. It must remain very hot, almost smoking, throughout the entire process.
- 3
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
Rain the flour into the syrup while whisking vigorously. The batter should become smooth and start to bubble gently.
- 5
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 15 days in a tin box at room temperature. Avoid the refrigerator as it hardens the fats and ruins the texture.
