Mysore Pak (Chickpea Flour Fudge)
Why this recipe works
- Soft-ball syrup structure: Cooking the sugar syrup to 115°C (240°F) gives the sweet enough structure to set while keeping the texture tender rather than hard.
- Toasted, buttery depth: Dry-toasting the chickpea flour removes its raw edge and brings out a nutty flavour that pairs well with warm ghee and cardamom.
- Rich, melt-in-the-mouth finish: Adding warm ghee gradually helps the flour absorb the fat evenly, creating a smooth mixture that sets into a soft, sliceable fudge.
Get the most out of this recipe
Timing notes
- Work quickly once it is ready: When the mixture starts leaving the sides of the pan and looks slightly porous, scrape it into the tray immediately; it firms up fast.
- Let it set before cutting: Cool at room temperature until fully firm, then cut into squares with a thin spatula or sharp knife for neat edges.
- Serve at room temperature: Chilled pieces taste firmer and less aromatic, so allow them to come back to room temperature before serving.
Texture tips
- Keep the ghee warm: Warm ghee blends into the toasted flour more easily and helps prevent lumps from forming.
- Stir continuously after adding syrup: A steady whisking motion helps the syrup disperse evenly through the flour mixture, giving a finer, less grainy set.
- Look for tiny bubbles: The airy, slightly porous look is a useful cue that the mixture has developed the texture associated with Mysore pak.
Common mistakes
- Browning the flour: Toast the chickpea flour over low heat and stop once it smells nutty; browning can make the sweet taste bitter.
- Missing the syrup stage: The syrup should reach 115°C (240°F), or form a soft ball when cooled in water. Too little cooking can prevent setting; too much can make it hard.
- Letting it seize in the pan: If the mixture tightens too quickly, take it off the heat briefly while stirring, then return it to low heat to finish.
Ingredient notes
- Chickpea flour matters: Use fine chickpea flour or besan for the smoothest texture; coarser flour can give a more rustic, sandy finish.
- Use good ghee: Ghee is a defining flavour here, so a fresh, fragrant ghee will give the sweet a cleaner buttery taste.
- Keep the cardamom subtle: Cardamom should lift the sweetness rather than dominate; cinnamon can be used for a warmer, less traditional variation.
Equipment you'll need
Ingredients
Instructions
- Grease a small baking tray (about 18 cm square) with a little of the ghee and set aside. Warm the remaining ghee in a saucepan over low heat until fully melted, then keep it warm on the lowest heat.
- In a separate heavy-based saucepan, dry-toast the chickpea flour over low heat, whisking constantly, until it smells nutty and the raw aroma is gone. Do not let it brown.
- Add the warm ghee to the toasted flour in 2 to 3 additions, whisking until smooth after each addition. Keep the mixture on low heat and continue stirring so it stays fluid and lump-free.
- In another saucepan, combine the granulated sugar and water and bring to the boil over medium heat, stirring just until the sugar dissolves. Boil until the syrup reaches 115°C (240°F) on a thermometer, or until it forms a soft ball when a drop is cooled in water.
- Carefully pour the hot syrup into the chickpea flour mixture in a steady stream while stirring continuously. Keep stirring over low to medium-low heat as it thickens and turns glossy, then starts to look airy with tiny bubbles.
- Stir in the ground cardamom. Continue cooking and stirring until the mixture begins to leave the sides of the pan and looks slightly porous, and a little ghee starts to separate at the edges.
- Immediately scrape the mixture into the greased tray and level the top quickly with a spatula. Leave to cool at room temperature until set.
- Once firm, cut into squares and lift out with a thin spatula. Serve at room temperature.
Recipe notes
Tips
- Keep the ghee warm throughout so it blends in smoothly and the mixture stays airy rather than seizing.
- If the mixture looks like it is setting in the pan, take it off the heat for 20 to 30 seconds while stirring, then return to low heat to finish.
- This sweet contains a lot of hot syrup and fat; keep children away from the hob and take care when pouring the syrup.
Substitutions
- Replace ground cardamom with ground cinnamon for a different warm spice note.
- Replace 20 g of the ghee with 20 g butter for a slightly richer, dairy-forward flavour.
Storage
- Refrigerate up to 7 days
- Store in an airtight container. For the best texture, bring chilled pieces back to room temperature before serving; freeze in a single layer, then transfer to a container and defrost at room temperature.
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Recipe overview
- Servings: 4 servings
- Total time: 50min (35min active)
- Difficulty: Medium
- Cuisine: Indian
-
Allergens:
Milk
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