Chickpea Candies

Mysore Pak

Ingredients

Chickpea powder   100 gm
Sugar                   200 gm
ghee                    100 gm

Roast the chick pea powder in about 50 gm ghee, in a shallow pan.  Side-by-side prepare a sugar solution. Add water to 200 gm sugar and let it boil.  Roast the chickpea powder in low heat. For the sugar solution the heat can be kept high. 

Pour the sugar solution on the roasted powder while it is still on the stove and stir well so as not to form any lumps.  Kepp stirring and adding a spoonful of ghee once in a while. 

When this is done you will see the chickpea candie mixture leave the sides of the pan. You will also see tiny pore like thing forming on the top of the solution.

Prepare a plate for pouring the solution.  Smear a little ghee on the plate and keep it ready.  When the chick pea candie solution starts leaving the sides and gets to the constituency which can harden to form pieces, pour it on the plate. Leave aside for a few minutes to settle.

When you try to cut it into pieces, just insert the knife and check. If the solution sticks to the knife you have to wait a little longer. Cut it into diamond shaped pieces.

Now the chickpea candies, popularly known as Mysore Pak, is ready to eat.