Mysore . . . Pop!
Mysore pak is a rich, buttery Indian dessert that resembles a shortbread cookie. It's made mostly of ghee (clarified butter), sugar, and gram flour (chickpea flour). There are many variations, but I don't think I've ever seen a popcorn variety. It's about time, I think?
Read on for a busy girl's version of mysore pak -- with a popcorn twist!
2 cups of popped popcorn 1 cup of butter
2 cups of garbanzo bean/chickpea flour
1.5 cups of sugar
0.25 teaspoon of salt
1 teaspoon of vanilla
1. Line an 8-inch square pan or small dish with wax paper. Evenly spread out the popped popcorn in the lined pan and set it aside.
2. Over medium heat, melt the butter in a medium pot. Once the butter is completely melted and bubbling, add the rest of the ingredients (except the popcorn) into the pot and quickly stir until the mixture is smooth like caramel. Cook and stir continuously, taking care to cook the flour mixture through but not let it burn on the bottom. Remove from heat after about 3-5 minutes. (The mixture should be bubbling and pulling away from the sides of the dish when stirred.)
3. Immediately pour the hot mixture into your lined and popcorn-filled pan. Using a spoon or rubber spatula, press the mixture over the popcorn so that the hot mysore pak covers the popcorn. Smooth out the surface. Allow the mysore pak to fully cool. Once this confectionery has set, carefully cut it into squares.
Serves several. This quick version of mysore pak tastes even better once it's settled for a few hours or even the next day.