Mysorepak / besan burfi/chickpea flour fudge
Mysorepak is a popular sweet which originated in the Karnataka region and is now made and available throughout India. I have always heard that its quite a task to make this rich ghee loaded dessert. But I had always wanted to try this one. So one day, I gathered all my courage and set to try it. I won't say it was the best , but it wasn't a total flop either. Judging the consistency is always a skill when you make any kind of fudge and the same goes with this one. I felt I was a little late in judging the consistency, so the fudge set immediately when I poured in the plate. It tasted good and was crunchy. I do plan to make it again sometime and still better with someone who is an expert in making this sweet. I love the popular Srikrishna sweets kind of texture and would love to make that someday.
Recipe Courtesy- Vahrehvah.com
- Melt the ghee in a pan. Combine the oil in the melted ghee. Take the besan flour in a bowl and add a tablespoon of hot ghee in it and mix well. Now pass this through a sieve to ensure that there are no lumps. Keep this aside.
- Now take another pan, preferably a non stick one. Add the sugar along with 1/4 cup of water. Melt the sugar . Keep stirring till you get a one string consistency. Add a small drop of the syrup in water and see if you are able to form a ball or else place it between your fingers to check whetehr you are able to pull it into strings. Your sugar syrup is done.
- Add the besan to the sugar syrup gradually mixing it simultaneously so that no lumps form. Add a tablespoon of ghee and stir continuously. Keep adding the ghee in between when you are stirring.
- Stir till the mixture is frothy and the ghee seperates. Pour the mixture in a greased plate. When it sets, cut them into squares or desired shape.