Mysore pak

Mysore pak

Besan sweetmeat

By
From
The Complete Asian Cookbook
Makes
12-15
Photographer
Alan Benson

Ingredients

Quantity Ingredient
140g sugar
60g besan, sifted
185g ghee
1/2 teaspoon natural almond extract
1/2 teaspoon ground cardamom

Method

  1. Put the sugar and 60 ml water into a saucepan over low heat and stir until the sugar has dissolved. Bring to the boil for 5 minutes, then remove from the heat and set aside.
  2. Heat two-thirds of the ghee in a heavy-based saucepan over low heat. Add the besan gradually, and cook, stirring often, for about 5 minutes. Add the sugar syrup, and continue cooking for a further 5 minutes, stirring constantly. Add the remaining ghee gradually (this can be melted and poured in or, if softened to room temperature, added by spoonfuls), and cook for 7–10 minutes, stirring constantly and making sure it doesn’t brown.
  3. Pour into a lightly greased serving dish and cut into about 12 or 15 diamond shapes before it hardens.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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