Kaju Mysore Pak
by Tarla Dalal
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Added to 246 cookbooks
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Delicate honeycombs of cashewnuts, a true delicacy that simply melts in the mouth. Making this requires your full attention.
- In a bowl, combine the cashewnuts, flour, ghee and cardamom powder and mix well. Keep aside.
- In another pan, combine the sugar with 1/3 cup of water and bring to a boil. Simmer till the syrup is of 1 string consistency.
- Add the cashewnuts and flour mixture and mix well, over a slow flame, stiring in one direction.
- Pour the hot ghee , a little at a time from a height so that it trickles in a thin stream into the cashewnut mixture. Keep stirring with a ladle in a clockwise direction, adding larger quantities of the ghee towards the end.
- When the mysore pak expands and some ghee separates, sprinkle 1/2 teaspoon of cold water on the pak. If it is ready, the mysore pak will sizzle indicating that it is ready to be poured out.
- Pour the mixture into a tray or a thali approximately 100 mm. (4") in diameter. The sides of the thali should be at least 50 mm. (2") high.
- Cut into pieces when hot and allow it to set a little. Then, crack a small hole on one side and drain out all the excess ghee. Approximately 2 to 2 1/2 cups will get drained out.
- Store in an air-tight container.
Nutrient values (Abbrv) per serving
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