Cookbook:Chickpea Flour Dessert (Mysore Pak)

Ingredients

 * 1 cup gram flour (besan)
 * 2–3 cups ghee, melted
 * 2 ½ cups sugar
 * ¼ teaspoon ground cardamom (elachi)
 * Water

Procedure

 * 1) Roast the gram flour in a small amount of ghee.
 * 2) Combine the sugar, cardamom, and a splash of water in a saucepan. Boil it until the syrup reaches the single thread stage. If more than one thread can be drawn, then more water needs to be added.
 * 3) Mix half the roasted gram flour into the hot sugar syrup, keeping the heat on.
 * 4) Gradually stir half the ghee into the gram flour mixture. Keep stirring the mixture until the ghee is absorbed.
 * 5) Repeat with the remaining gram flour and ghee. More ghee can be added just until the mixture stops taking in more ghee.
 * 6) After the mixture is boiled, it turns into crispy, bubble form. Pour it in a pan, and let cool.
 * 7) Cut it into pieces of desired shapes.

Notes, tips, and variations

 * Milk Mysore pak: chickpea flour is replaced by skimmed milk powder