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    • 1/3 cup (50 grams) cashewnuts, powdered
    • 1/3 cup (50 grams) plain flour (maida)
    • 1/2 cup melted ghee, warm
    • 1/2 teaspoon cardamom (elaichi) powder
    • 3/4 cup (150 grams) sugar


    Step 1

    In a bowl, combine the cashewnuts, flour, ghee and cardamom powder and mix well. Keep aside.

    Step 2

    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.

    Step 3

    Add the cashewnuts and flour mixture and mix well, over a slow flame, stiring in one direction.

    Step 4

    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.

    Step 5

    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.

    Step 6

    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.

    Step 7

    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.

    Step 8

    Cut into 12 squares and store in an air-tight container.

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