Mysore Pak
From the city of Mysore in Karnataka, this sweet-dish has a fudge-like consistency
| PREP TIME | 30 m |
|---|---|
| COOK TIME | 1h |
| SERVES | 8 |
3 tbsp ghee
2 cups gram (split chick pea) flour
1 cup sugar
1 tbsp almonds, blanched and sliced
1 tbsp cashew nuts, chopped
1 tbsp sultanas
A pinch saffron, dissolved in milk
1. Heat the ghee and lightly fry the flour until golden.
2. Make a syrup by boiling the sugar briskly with half a cup of water. Add to the fried flour and put in the nuts and sultanas.
3. Dissolve the saffron in a dessertspoon of warm milk and stir into the mixture. Stir continuously on a low heat until the mixture thickens and leaves the sides of the pan.
4. Turn out on to a greased dish and allow to cool. Pak, like the other fudges, can also be made into balls or flat cakes by rolling up the cooked mixture while it is still warm.
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