Delicious Coconut Cashew Mysore Pak, made with coconut and cashew nuts, ghee and sugar a gluten free South Indian sweet treats.
It is always hard to forget the taste of dishes you grown up with, especially sweets. I love mysore pak which is one of my favorite. If you ask any person from southern part of India whether they like Mysore pak their answer will be yes.
I am sure you couldn’t find a single person who hates it. When I get sugar carving, I try to make some traditional Indian sweets. Thus, I decide to come up coconut cashew Mysore pak.
I go nuts over coconut, cashew and Mysore pak, so combined all three to enhance the craze. I have seen a recipe by a Facebook friend. But when I checked the sugar it was too much for my taste.
So, I decide to use my own on the go Mysore pak recipe with addition of coconut and cashew. I also choose the easy way of using desiccated fine coconut rather than frying fresh ones and roasted and salted cashews nuts. I used the technique from my Facebook friend recipe as well as a YouTube video.
Even though I increase the amount of cashew nuts than all other recipes, I found that 1/3 cup is too little, and you need to fish it out while eating this dessert. Next time when I make it, I will increase up to ¾ to 1 cup then I don’t need to keep looking for cashew nuts to bite.
It is really gluten free dessert but I couldn’t think of a vegan free option. It is really hard to remove ghee from the recipe. It will be like taking out meat from a hamburger recipe. Only few steps to take care of and the end result will be a very delicious sweet which makes you feel good. Give it a try and let me know how it turned out. Are you ready?
Coconut Cashew Mysore Pak
- 1 cup besan/ chickpea flour
- 1 cup desiccated coconut
- 1/3 cup cashew nut chopped into small pieces *
- 2 cup sugar
- 1 ¾ cup water
- 3/4 cup ghee
- 4 cardamom pods
- Heat 1/2 cup ghee and add chickpea flour and roast until everything become gooey mass and set aside.
- In a deep bottomed pan add sugar and water and cook until sugar soft ball consistency. To this add desiccated coconut and chopped cashew nuts. Then add cooked chickpea flour and mix well. Then finally add crushed cardamom pods.
- When you feel the dough is going to stick to the bottom add rest of the ghee in tablespoon until you finish the entire ghee.
- On the dough starts pull from the sides transfer to a well greased baking pan. Let it cool for some time. After 10 minutes try to make cut so that it will be easy to cut later into pieces.
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.