Almond Mysore pak–aerated almond fudge
What is it?
Who doesn’t like fudge?But what if there are some air pockets between the fudgey gooey goodness? Sounds like double bonanza? Believe me it is actually a droolsome sweet. I haven’t met anyone who has tasted it and didn’t ask for one more, one more .one more and one more,…… 🙂
I know its a sweet so it definitely has sugar but at least it doesn’t has the plain flour or similar ingredients which might give bloating lateron. See the positivity when one gets to eat sweets . 🙂
Why Almond flour?
Jokes apart, but off late, almond flour has taken over traditional baking flours ,milk, butter, paste and so on.Almonds are rich source of fibre, monounsaturated fats , protein, Magnesium and Vitamin E . Who wouldn’t want to feast on them?
In Indian sweets and baking, almonds always been there. We’ve been making almond biscuits, nan-khatais, using almond paste in cooking gravies and many more!
Coming back to the Mysore pak!
Mysore pak is a regional recipe from South of India, apparently from city of ‘Mysore’, hence the name. Its made up of gram flour, sugar and ghee ; all in generous amount ,giving it an aerated crumbly texture.
Whats the difference?
Almond mysore pak is easier than the traditional gram flour (besan) one. Besan is stickier, raw and needs to cook longer till one gets light brown colour. Whereas almonds are easy , quicker to cook and theres no need to cook them longer as they could become bitter if cooked for longer.
My inspiration this time:
First time I ate it at hubby’s friends house.. I was little hesitant to eat as we been to their house first time but my sweet tooth got me there. It was irresistible. I didn’t ask for recipe.But somehow I knew recipe should be similar to to gram flour one. The taste was irresistible , i came home and just wrote the name in my ‘to do’ diary and forgot about it for months together. One fine day while clearing my pantry I stumbled upon the packet of almond flour which I bought for some baking. And all that ‘taste memory’ started hinting me towards this sweet. I was little apprehensive as I didn’t know exact measurements or recipe but to my surprise it turned out perfect ! Immediately with same pan I made another batch ,not only for noting down exact measurements I’m using but also because the first batch was finished with a blink of an eye. 🙂
Start off with measuring ingredients..it helps!
Next come making the sugar syrup with minimal water.
Mix almond flour with sugar syrup.
Next come the fun part..pour ghee laddle by laddle and watch it get absorbed..Follow same procedure till the almonds are fed up with more ghee 🙂 The mixture suddenly becomes frothy, bubbly and light to spatula.And you know its done!
: Recipe Card :
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
pieces
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- 1 cup coarse almond flour
- 1/2 cup Sugar or to taste
- 2 Tbsp water
- 1 & 1/2 cup clarified butter -ghee
- 1/4 tsp cardamom powder
- 3-4 cardamoms or pistachios to garnish
Ingredients
|
|
- In a non-stick pan, add sugar and 2 tbsp water .(just enough water to soak sugar). boil for a minute.
- Heat ghee in another pan over medium heat.
- Add almond flour to boiled sugar syrup. And stir to form uniform mixture.
- Take a small ladleful of hot ghee and pour over almond mixture. Stir till it completely gets dissolved. Add another ladleful and continue to do so till the mixture doesn’t absorb anymore ghee. This might take 10 minutes.
- Add in cardamom powder. Pour in the foamy bubbly almond mixture in greased container to set. Garnish with slivered almonds/pistachios or cardamom seeds. Cut into pieces. Serve. Store in airtight container
GOOD TO KNOW:
- If you have peeled almonds, just grind them in a blender using ‘pulse’ mode, taking care not to overdo it else it will form a lumpy mixture.
- If you dont have peeled almonds: soak almonds in boiled water for 1 hour. Almonds pop out of the skin easily ..this way take off the skin of all almonds.Dry roast these almonds on low heat in a nonstick pan. Take care almonds dont change colour but they lose all the moisture and become dry.Once they cool off, you can pulse them in blender to get coarse almond flour.
- The fudge can stay for upto one month in air tight container, later it might start smelling rancid.
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