Mysore x France
Mysore pak madeleines
Toasted besan, ghee and a shell shaped hump. Proust would have had a lot more to say.
70 minTime
4 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original282kcalsame
4 gproteinsame
1 gfibresame
70minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Toast the besan in 20 g ghee on low heat for 4 minutes, stirring, then cool.
- 2Whisk the eggs and sugar for 5 minutes until pale and thick.
- 3Sift the maida, baking powder, cardamom and salt over, add the toasted besan and fold. Pour in 70 g warm melted ghee and fold until glossy.
- 4Cover and chill for 30 minutes.
- 5Heat the oven to 200°C. Brush a madeleine tin with the remaining ghee, dust with flour and fill each shell three quarters full. Bake 9 to 10 minutes.
- 6Turn out at once onto a rack.
Serve it like this
Stack three madeleines hump side up on a small plate, dust lightly with cardamom sugar and serve with a tiny cup of filter coffee.
