Here I was thinking I all but exhausted my list of goodies to be made for Diwali. I mean seriously how many goodies can one indulge in , Right? Wrong. Apparently there are a few more up my sleeve than what I had originally envisioned. ( I think I am channeling my mom here. )
My first-born sort of wheedled the concoction based on semolina out of me yesterday. ( that post is still sitting in the drafts. I do need to post it up). And my butterfly wanted to know if I would make Mysore -Pak. Seriously this child would eat anything crunchy. She enjoys cucumbers as much as she enjoys the crunchy spirals I would make. But this is the one sweet, she can seriously dig into. Traditional Mysore Pak, would call for the need to indulge in heavy ghee. No sir, no butter or flavorless oil would do. It calls for the simplest ingredients, Besan or Chickpea flour, sugar and ghee.But the last one simply cannot be compromised on.Wary of indulging in such heavy fattening matter , especially since they stick on rather fast and sort of love you so much that they refuse to come off ( Folks, I am referencing the pounds that appear on the scale here ) especially with array of mithai I have in store for the festive season. I already had walnuts in stock, and since I did not use it my dry fruit and nut fudge thought it would be nice to have some nutritional value in this dessert.
Here’s hoping this will appease her appetite for besan based sweets, this recipe is a marriage of Southern India’s Mysore Pak and Northen India’s Mohanthal and with a host of deliberate variables introduced by yours truly!
Prep time : 15 min Cook time : 20- 25 min or so.
Setting : 20-30 min Yield : 36 pieces
- Chickpea Flour (Besan) – 2 cups, sifted
- Cashew nut powdered – 1/2 cup ( optional). I used it because I had left overs from kaju burfi recipe.
- Unsalted Butter – 10 oz ( 1.25 sticks)
- Walnuts – 1 cup, chopped finely
- Cardamom Powder – 1/2 tsp
- Crushed Saffron strands
- Non fat-sweetened Condensed Milk – 14 oz can
- Chopped pistachios for garnishing – optional
- In a heavy bottomed non-stick pan, heat the unsalted butter so it melts well and is even in tone and color.
- Add in the besan or Chickpea Flour, mix well and roast on a low flame. This process will get rid of the raw smell of the chickpea flour. The aroma of this will significantly change in 15 minutes or so and it starts smelling heavenly. Please do not skimp on this step. Experience speaks folks ! You will have to deal with raw besan fudge if you hustle to the next step. Ensure that the besan is roasted to light brown color completely.
- On low heat setting , go ahead and add in the Cashew nut powder if using, and then add in the chopped Walnuts and Cardamom Powder. Make sure this is mixed very well.
- Now add in the condensed milk and mix until all ingredients are well incorporated.I would say in about 5 min or so, it should be done.
- Immediately pour mixture onto a greased baking tray. Delay in this process will result in a mass of glop that will be hard to manage.
- Using a sheet of parchment paper, place it over the fudge and flatten out using the bottom of a steel bowl or a flat ladle.
- Now add in any garnishing you prefer, like chopped pistachios or halved cashews if desired.
- Stick this mixture in the refrigerator and let it settle for about 20- 25 minutes
- Using a greased knife, a pizza cutter or your laser beam ( just kidding !) cut the fudge or burfi into diamond or square pieces.
I believe this recipe can be fairly adapted to making it in the microwave. I would recommend this based on my previous experiment with besan ladoos. Just make sure you stir in-between in fairly short intervals and to use a microwave safe bowl.
- I just powdered raw cashew nuts at room temperature using a high-speed blender in pulse mode. It was done in a matter of minutes. Feel free to omit this in your preparation.
- Please Note : This is a low-sweet, chewy, crunchy fudge and equally delicious!!!