MARBLE PAK

I've shared this recipe of Marble Pak before but thought I'd share it again. This time round I used powdered sugar instead of caster sugar. This Gujarati mithai is rich, nutty and melts in your mouth. It's like the Gujarati mithai Magaj but with the addition of roasted ground almonds, pistachios and vermicelli which add a richness to this mithai. This mithai is one of my favourites.

Ingredients:

1 cup gram flour/besan (125g)

3/4 cup melted ghee (110g)

3/4 cup powdered or caster sugar (115g - I added a little less compared to my previous recipe)

1/2 cup milk powder (50g)

1/2 cup mixed almonds (30g) and pistachios (30g)

1/2 cup vermicelli (30g)

1/4 tsp cardamon powder

1/8 tsp nutmeg powder

Method In a pan you want to roast the vermecelli dry until lightly golden. Then you want to roast the almonds and pistachios separately in a little ghee until they become a little golden and fragrant. Once all three have cooled down to room temperature, grind them into a coarse powder.

Now it's time to roast the gram flour in the melted ghee. Roast for around 10 minutes on a low heat until the gram flour becomes golden in colour and fragrant. Initially the ghee and gram flour mixture is thick, then it becomes fluffy as the mixture bubbles slightly. The final stage is when the mixture becomes golden and a roasted nutty fragrance will be given off.

Once the gram flour is roasted, turn the heat off and add in the ground vermicelli, almonds and pistachios, milk powder, powdered sugar, cardamom and nutmeg powder. Mix until combined.

In my previous recipe post I set the mithai in a cake tin. Here I decided to mould the mixture in modak moulds. I filled the modak moulds with the mixture and then took them out carefully and placed them on a plate. I left these for a few hours to harden/set and then they were ready to eat.

If you've not had Marble Pak before and love Gujarati Magaj I definitely think you should try this recipe. The added vermicelli, almonds and pistachios make it rich and add the most delicious texture. Store these in an airtight container and enjoy during Diwali, other festivities or anytime!

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