Ghee-Rich Chickpea Flour Fudge from Mysore

What you need

• 100 g (1 cup) chickpea flour, sifted twice
• 200 g (1 scant cup) ghee, plus a little for greasing
• 300 g (1 1/2 cups) granulated sugar
• 120 ml (1/2 cup) water

Method

Restated from the original video

1. 1

   Grease a 18 cm (7 in) square tray or plate with ghee.

2. 2

   Melt the 200 g ghee in a small pan and keep it hot over the lowest heat.

3. 3

   In a wide, heavy pan, stir the flour with 3 tbsp of the hot ghee over low heat for 2-3 min, until it smells toasty and loosens. Take it off the heat.

4. 4

   In another heavy pot, bring the sugar and water to a boil, stirring until the sugar dissolves.

5. 5

   Boil without stirring until the sugar mixture reaches one-thread stage, about 110 °C (230 °F), 5-6 min. A drop pressed between finger and thumb should pull into a single sticky thread.

6. 6

   Turn the heat to low. Tip in the flour mixture all at once, stirring hard to prevent lumps.

7. 7

   Add the hot ghee a ladleful at a time, stirring constantly. Wait until each addition is absorbed before the next.

8. 8

   Keep stirring over low heat until the mixture froths up, turns porous and honeycomb-like and starts to leave the sides of the pan, 8-10 min.

9. 9

   Pour into the tray right away and smooth the top with a spatula.

10. 10

    Score into squares after 5 min, while still warm. Cool completely, about 40 min, then cut along the lines and lift out the pieces.

Imported from pachakam.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.