Mysore Pak

Step 1

Place the 6 cardamom pods on a cutting board and press down hard with the heel of your hand until the green shell cracks open and splits apart, releasing the seeds inside.

Step 2

Measure the powdered sugar into a small bowl and set it beside your cooking station — you will need quick access to it once the heat starts.

Step 3

Pour 1 cup ghee into a heavy-bottomed skillet and place it over medium heat until the ghee is fully liquid and shimmers when you tilt the pan, about 2 minutes.

Step 4

Add the cracked cardamom pods to the ghee and stir for 15 seconds until the kitchen fills with a strong, fragrant cardamom smell, then add 1.5 cups chickpea flour all at once.

Step 5

Stir the chickpea flour and ghee mixture constantly with a wooden spoon, scraping the bottom and sides of the skillet to prevent sticking, for 8–10 minutes until the flour turns from pale yellow to a warm honey-brown color and smells deeply nutty.

Step 6

Remove the skillet from the heat and let it cool for exactly 1 minute, then immediately pour in 1 cup powdered sugar and 0.25 teaspoon salt and stir vigorously until the mixture is uniform with no white sugar streaks visible.

Step 7

Fold in the 0.5 cup crushed peanuts by stirring gently until the pieces are evenly distributed throughout the warm paste.

Step 8

Line an 8-inch square baking dish with parchment paper, pressing it into the corners, then transfer the warm Mysore Pak mixture into the dish and use the back of a wooden spoon to press it firmly and evenly into a single compact layer.

Step 9

Let the Mysore Pak cool to room temperature — about 15–20 minutes — until it is firm enough to cut but still slightly warm to the touch.

Step 10

Run a small knife around the inside edges of the dish to loosen the Mysore Pak, then turn it out onto a clean cutting board and remove the parchment paper.

Step 11

Cut the slab into 12 equal squares using a sharp knife — make 3 vertical cuts and 3 horizontal cuts to create a grid — then arrange the pieces on a serving plate.