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Mysore Pak (Besan Fudge) Recipe

Rich fudge made with chickpea flour (Besan) Ghee Sugar and water, and cardamom for flavoring

This confection was created by Hindus in the kitchens of Mysore Palace in the state of Karnataka. Normally, it is made very rich, about twice as much Ghee and Sugar than what I have used here.

How to make Besan Confections?

Ingredients

1. Besan (Chickpea flour sifted): 1 Cup
2. Ghee (Clarified butter): 1 Cup
3. Cardamom seeds: ½ teaspoon
4. Sugar: 1 Cup

5. Water: 1 Cup

Method

1. Cook water and sugar to make syrup at 240º F. Set heat to low.

2. In a separate pan, mix Ghee and Besan. Turn on heat to very low. We are not going brown the Besan. We will cook it just long enough to get the raw out of Besan (about 4 minutes).

3. Add half of the mix to syrup. Stir till well mixed. Add the remaining mix. Stir till well mixed.

4. Continue cooking as the mixture thickens and Ghee starts to separate. The Besan will cook and the mixture will get airy and light.

5. Turn off heat. Stir in cardamom powder.

6. Put it in a deep cookie pan while still hot. Press the ingredients with spatula. Let it cool.
For less rich, you can easily reduce the amount of sugar and Ghee to ¾ cup each.

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