Mysore Pak

by Kathleen Morrison

Servings: 20

INGREDIENTS

4 cups ghee
2 cups gram flour
2 cups sugar
1 tbsp. almonds, blanched and sliced
1 tsp. cardamom powder

INSTRUCTIONS

Roast the gram flour in 3 tbsp. ghee until pink in colour and aromatic. Reserve. In a pan, mix sugar with 1 cup water and boil until it turns into syrup of one-thread consistency. Add the gram flour and stir constantly, adding a little melted hot ghee at time until a half cup ghee is left. When the mixture starts leaving the side of the pan, add cardamom powder.

Grease a dish and pour the mixture onto it, quickly spreading it to an even surface. Pour the balance half cup of melted ghee over the mixture. While still warm, decorate the mixture with the almonds and cut into squares. Cool and store in an airtight container.

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Tagged: indian, mysorepak add tags

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