1. Boil the butter well in a deep frying pan until it is smoking hot. Remove the pan from the burner. Lightly fry the flour in another pan until the raw smell disappears. When the flour cools slightly, pour it into the butter. Stir well.
2. Boil the sugar with ¼ cup of water and the cardamom until the sugar melts and it becomes sticky and stringy. When you pull up some of the sugar syrup between two fingers it should have the consistency of two threads.
3. Pour the thick sugar syrup in the butter/flour mixture. Over low heat, stir well. It should boil and thicken in a few minutes.
4. Pour the mixture into a greased square cake pan. Cut into small squares when it is still warm. Serve after it cools.
3 cups powdered sugar
1 1/2 cups butter, melted
1 cup Bengal gram flour
1/2 cup water
1 tsp cardamom, ground
This is a traditional South Indian recipe for a fantastic sweet. Its texture is similar to a delicate shortbread cookie but with a rich buttery flavor. It is very easy to make in a short period of time. Mysore Paak is my favorite Indian sweet!