Millionaire Malt Mysore Pak Shortbread
5 Reviews
About the bake
Usually prepared for a festive occasion such as Diwali, Mysore Pak is a traditional Indian sweet. Antony Amourdoux has created a twist on this traditional Indian classic adding a pistachio and cardamom shortbread base with the topping texture feeling deliciously dense and buttery fudge-like in consistency that just melts in the mouth.
YUM Antony says "Neighbours would shower us with boxes of this beautiful treat. I miss it so I made my own home-made version of it a crisp Pistachio with a Malt MysorePak. Go on be brave and give it a TRY"
Ingredients
For the Shortbread
- 135gAllinson's plain white flour
- 135gCorn flour
- 1 tbspGround cardamom
- 135gUnsalted butter (softened)
- 75gCoarsely ground pistachio
- 1 tspBaking powder
- 90gSilver Spoon Icing Sugar
- 115mlWhole milk
For the Malt Mysore Pak
- 180gBesan/gram flour
- 100gOvaltine/malt powder
- 400gGhee
- 400gUnrefined golden caster sugar (we use billington's)
- 100mlWater
Method
Step 1
For the Pistachio Shortbread.
Pre-heat the oven on to 175° c fan and prepare two large biscuit trays with baking parchmentStep 2
Mix together all the dry ingredients in a large mixing bowl -Flour, Corn Flour, Baking Powder, Icing Sugar and Pistachios
Step 3
Into a mixer carefully tip the dry ingredients and the orange zest, cut the cold butter into small knobs to help with the mixing. Mix until all the ingredients are incorporated, and the mixture looks like breadcrumbs
Step 4
Add the milk with a tablespoon at a time to make a firm dough, wrap in a cling film and rest the dough in the fridge~10 mins roll the dough out and cut them in the desired shapes
Step 5
Line and grease a 9inch square tin, roll the shortbread dough to approx the same size as the base of the tin and gently cover the base of the lined tin with the dough. Bake for 15- 18 minutes
Step 6
For the Mysore Pak
In a heavy based non-stick saucepan roast on low flame. Roast until the besan turns aromatic without burningStep 7
Sieve the roasted besan making sure there are no lumps and add in the Ovaltine/malt powder
Step 8
Add 200g of ghee and whisk make sure there are no lumps. Keep aside
Step 9
In a large saucepan mix the sugar and water, stir and dissolve sugar on medium heat. Boil for 2 mins or until sugar syrup attains one string consistency
Step 10
Add in besan mixture stirring continuously, stir until the mixture is well absorbed with besan mixture
Step 11
Add the rest of the ghee in batches (~4 batches) and mix until the ghee is completely absorbed.
Step 12
Repeat adding ghee and mix until the mixture starts to separate from the pan and turns frothy (takes. 10 mins)
Step 13
Transfer the cooked mixture on to the baked shortbread, level up and leave this to completely cool in the tray and cut little diamond shapes. Decorate as your inner artist leads you, I kept it authentic with the edible gold leaf.