A traditional South Indian treat, Mysore Pak is a delicacy for Girish’s family. Adding coco powder to the recipe is Girish’s take on a modern twist.
Goodbye Gluten: Mysore Pak
Paaka, also known as the extreme sweetness of the sticky sugar syrup, is used to prepare numerous Indian sweets. Add some ghee (clarified butter) and gram flour and these three ingredients create one of the most popular treats in South India. Inspired by my aunts’ recipe, the added cocoa powder gives this traditional treat a modern twist.
Indian sweets are made of simple ingredients, but the procedure is time-consuming and must be done in a particular order with the correct set of ingredients. As people become more health conscious they try to make small changes to their lifestyle. Even though the traditional recipe calls for white castor sugar this recipe will use brown sugar without compromising the taste.
Ingredients
- 1 cup chickpea flour
- 1/3 cup baking cocoa powder
- 3 cup unbleached cane sugar
- 2 cups clarified butter (ghee)
- 3 cups water
- 2 tsp cardamom powder
Directions
- In a large deep skillet add sugar and water and boil it until the sugar melts.
- Add chickpea flour and Cocoa powder in small portions and continue to stir such that the mixture is free from lumps.
- Heat the clarified butter allow to simmer on low heat.
- Ladle the clarified butter to the main mixture and continue to stir.
- Continue to do this until all the ghee is used up.
- The mixture will start breaking into huge bubbles.
- Turn off and allow to settle.
- Pour the mixture into a large tray.
- Cut out small cubes and enjoy!