Mysore Pagu - A South Indian sweet
This recipe is a translation from 'samaithu paar', a cookbook in Tamil. It's not always easy to locate all the ingredients in our part of the UK, but yum-yum .. yum .. yum
700 gms Sugar
1/4 ltr Kadala Mavu (Chick peas flour)
70 gms Cashewnuts
75 gms Ghee
Shred the coconut. Break the cashewnuts into small pieces and fry them in ghee. Powder the cardamom.
Heat water in a vessel containing 1/4 ltr. of water and add the sugar to it. After the sugary liquid is no longer thin, add the coconut shreds and heat it until it turns thick.
Then add the kadala mavu gradually and keep stirring to ensure uniformity in the mixture. After all the kadala mavu is added and after sufficient stirring, add the fried cashewnut pieces and kesari powder and ghee and stir the mixture well.
After you are sufficiently satisfied that you get a 'mysore_pagu' odour :-) add the powdered car- damom and mix it thoroughly and stop heating.
Pour the mixture onto a plate which could accomodate sufficient thickness. Cut into rectangular pieces while hot.
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