Silky Mysore Pak with Cashew and Chocolate Infusion

Mysore Pak is a time-honored South Indian sweet, known for its melt-in-the-mouth texture and rich, ghee-laden flavor. Traditionally made with gram flour, sugar, and ghee, this royal delicacy from Karnataka has evolved over the years to include various creative spins. One such modern take is the indulgent mysore pak with cashews and Silk infusion, blending the nuttiness of roasted cashews with the smooth, creamy decadence of Dairy Milk Silk chocolate. This version delivers a luscious texture with the classic Mysore Pak flavor profile and an unexpected chocolatey twist. So here’s a step-by-step recipe to recreate this at home.

Ingredients:

• 1 cup besan (gram flour), sifted
• ¼ cup roasted cashews, coarsely chopped
• 1 cup ghee (clarified butter), plus extra for greasing
• ½ cup refined oil (optional, for a slightly softer texture)
• 1½ cups sugar
• ½ cup water
• 100 g Cadbury Dairy Milk Silk chocolate, broken into pieces

Method:

1. Grease a square tray or thali with ghee and set aside. Also, keep all your ingredients measured and ready, as this recipe moves quickly once it starts.
2. Before you begin, sift the besan using a fine sieve to remove lumps and aerate the flour. This ensures a silky, lump free texture when cooked. Chop the cashews into small, uneven bits. They should add crunch but not overwhelm the texture.

3. Heat 2 tablespoons of ghee in a heavy bottomed pan on low heat. Add the sifted besan and roast it slowly. Stir constantly to prevent burning, and roast until it emits a nutty aroma and turns a shade darker, which should take about 10 minutes. Be patient, This step is crucial for removing the raw taste and achieving that signature Mysore pak flavor.

4. While the besan is roasting, add the broken pieces of Dairy Milk Silk chocolate to a small bowl. Microwave for 45 seconds or use a double boiler until melted and silky smooth. Stir to remove any lumps.

5. In a separate pan, mix the sugar and water and bring them to a boil over medium heat. Stir occasionally until it reaches a one-string consistency, meaning when a drop between your fingers forms a single thread. This is key to getting the right Mysore pak structure.
6. Once the syrup is ready, lower the heat and move fast.
7. Carefully pour the sugar syrup into the roasted besan while stirring continuously. Keep the flame low and mix until well combined. Now, gradually start adding the ghee, around ¼ cup at a time. You’ll notice the mixture frothing and thickening. Keep stirring and adding ghee alternately until you’ve used up all the ghee and oil if using. This process takes around 10 minutes. The mixture should start leaving the sides of the pan and become slightly porous. This means it's almost done.
8. Add the roasted cashews to the mixture and stir them through for a nice crunch in every bite. Next, fold in the melted Silk chocolate. Stir gently to create a marbled effect or fully combine it for a uniformly chocolatey Mysore pak. Cook for another 2 minutes until everything is incorporated and the mix pulls away cleanly from the pan.

9. Immediately transfer the hot mixture into your greased tray or plate. Smooth out the surface with a spatula or the back of a spoon.
10. Let it cool for 20 minutes at room temperature. While still slightly warm but firm, cut into squares or diamonds using a greased knife.
11. Allow it to cool completely before lifting the pieces from the tray.
12. Garnish each piece with a drizzle of melted chocolate or edible gold dust for festive occasions. Or serve warm with vanilla ice cream for a fusion dessert. You can also wrap them in parchment paper and box them for gifting.
13. Store your Mysore pak in an airtight container at room temperature for 5 days. In humid weather, refrigeration is recommended, but be sure to bring it to room temperature before serving so the ghee regains its silky texture.

Tips:

• If you're feeling adventurous, you can experiment with flavored ghee. Try infusing it with cardamom or a touch of rose essence before adding it to the besan mixture.
• For a festive twist, mix in a few saffron strands soaked in warm milk along with the melted chocolate.