This recipe is an adaptation of the Bangladeshi crumbly street favourite: essentially a honeycomb with gur, with a generous sprinkle of flakey salt. If you cannot find flakey salt in the market, you can make yours at home too. Recipe follows.
Taal gur, 200 gms
Flakey salt*, as needed
Water, 2 tbsps
Butter, 1 tbsp
Baking Soda, 1.5 tbsps
- Place the taal gur with water in a saucepan over medium heat. Gently stir once and cook the gur till it reaches a hard-crack stage. Use a candy thermometer, the reading should be between 145℃-150℃. Do not get the syrup on your skin. If you do not have a thermometer, just spoon a blob of the hot candy in a cup of cold water. The blob should immediately solidify and crack when bent.
- When the gur is cooking, prepare a tray with raised sides, brushing it with some oil or placing a parchment paper.
- Once done, switch off the heat and add the butter. Stir again and add the baking soda. It should bubble and froth. Stir again and pour the liquid into the prepared tray. Sprinkle with the flakey salt.
- Once cool, you can break them into pieces and store and consume as you want.
*For making flakey salt at home, dissolve any salt (non-iodised works best) you have in as little water as you can. You have to pour water and dissolve the salt as you go. The solution should be saturated. Next, dry the solution outside in the sun, pouring it on a flat tray (more the surface area, faster the rate of evaporation). Once the water evaporates completely, you will be left with salt which you can break into flakes. The whole idea is to rehydrate salt and re-crystallize it: nifty little high school physics trick.