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Typically Mysore Pak does not include any nuts, but here is my take with added cashew nut paste for the extra richness, the additional protein will not hurt either.
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Modernized Mysore Pak

Made from homemade ghee, cashew nuts, chickpea flour, and sugar, this is the modernized version of the traditional dessert Mysore Pak

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Servings: 20 pieces

Ingredients Method

Ingredients

  

2 cups cashew nuts , roasted lightly

2 cups besan or chickpea flour , roasted lightly with 2 tbsp of ghee

2 cups of sugar

1 cup of ghee – added in spoonfuls while cooking

pinch of cardamom powder

1 cup water for the sugar syrup

Method

 

1. Slightly dry roast the cashew nuts to make them crisp
2. After cooling these nuts, blend them into a medium fine powder
3. Roast the besan or chickpea flour with 2 tbsp of ghee. Keep stirring the flour while heating, and break any lumps, if formed
4. In a deep pan, add the sugar and water and allow it to form a slightly stringy syrup.
5. Add the cashew paste and besan mix into the syrup while stirring continuously
6. Add a pinch of cardamom powder for flavor
7. Keep adding the ghee in spoonfuls while mixing the ingredients.
8. In a few minutes the mixture will form into a thickening lump
9. Pour this mix into a pan coated with ghee or parchment paper
10. With a sharp knife, make markings on this mix, forming square bits
11. Let the mix cool. Once cooled, cut the Mysore Pak squares on the previously made cuts.