Video guide to making Mysore Pak with a chocolate glaze
A crumbly, soft south Indian dessert that is best eaten at room temperature
| PREP TIME | 10 m |
|---|---|
| COOK TIME | 30m |
| SERVES | 2 |
20 gms gram flour
60 gms sugar
Pinch of saffron
30 ml water
50 gms ghee
15 gms dark chocolate
5 gms cocoa powder
½ tsp glucose syrup
40 ml cooking cream
1 gold leaf
Pistachios to garnish
Dried raspberries for garnish
Making the Mysore Pak
1. Take a pan, add the gram flour to it and roast until the colour darkens, and the flour releases a toasted aroma. Then take it out of the pan and keep it side.
2. To make the sugar syrup, heat water in a pan over a medium flame.
3. Add sugar and stir until it is fully dissolved. Boil the syrup until it attains a stringy consistency and add saffron to give it colour and flavour.
4. Then add roasted gram flour and mix it well. Then slowly add ghee, while stirring constantly.
5. When the ghee separates on the side of the pan, it is ready to be poured into a tray, and leave it to cool in the refrigerator. When the Mysore Pak has solidified, using a sharp knife, cut into desired shape and size.
Making the choclate glaze
1. In a pan add cooking cream and heat over a medium flame, then add dark chocolate. When the chocolate dissolves, add cocoa powder, glucose syrup and mix it well and take it off the heat.
2. Pour the glaze over the Mysore Pak by placing it on a wired rack.
3. Take a serving plate put the glazed Mysore Pak on it and garnish with chopped pistachios, gold leaf, and dried raspberries.
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