Discover the versatility of chickpea flour by transforming it into these rich, fudgy sweets that melt in your mouth.
Total Time:45 minutes
Ingredients
125 g white sugar
65 g water
85 g chickpea flour/ gram flour
85 g ghee
Instructions
Prepare your mold:
Brush your mold (or molds) with a little ghee, then line it with parchment paper so it’s easy to remove the sweet later.
Melt the ghee:
In one pan, gently start heating your ghee. Keep it hot while you make the sugar syrup.
Make the sugar syrup:
In a second pan, add sugar and water and heat until it starts bubbling. Let it cook for about 4 more minutes, until it reaches the thread stage:
take a small drop of syrup, let it cool slightly, then stretch it between your fingers – it should form a soft, flexible string (be careful, it’s hot!).
Add the chickpea flour :
Slowly add the flour to the syrup, a little at a time, stirring constantly to prevent lumps. Cook for a couple of minutes until the mixture thickens slightly.
Incorporate the ghee:
Pour the hot ghee in gradually, mixing well after each addition so it’s fully absorbed. The mixture should bubble and foam a bit each time you add ghee — that’s a good sign!
Cook until it comes together:
Keep stirring steadily. You’ll notice the mixture turning glossy and starting to pull away easily from the sides of the pan, that means it’s ready.
Set and shape:
Quickly transfer the hot mixture into your prepared mold. Tap or press it down evenly.
Cool and cut:
Let it cool, then cut it into neat squares and enjoy your rich, golden Mysore Pak.
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