Mesu
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Author nishant.verma Yield No Value
Published Dec 24, 2010 Cooking Time 30 Minutes
Recipe Type Desserts/Sweets Preparation Time 10 Minutes
Ingredient Flour Standing Time 30 Minutes
Description:

It is a sweet made from simple suugar syrupm gram flour and Desi ghee.

Recipe of Mesu

Ingredient Name Quantity Unit
Pistacheos 50 Numbers
Desi Ghee 1000 Grams
Sugar 750 Grams
Gram Flour 250 Grams
Cardamom 5 Grams
Water 3 Cup

Directions

take the sugar add water in it and start making the syrup with single tar(called ek tar ki chashni). Parallel you put the ghee to bring it on boil in a container. You have to ensure that ghee is never taken off fire and once it melts ot is put on simmer so that it is always hot. This would ensure that the high temperature of ghee would help in cook the gram flour so that it does not have any raw taste. When the chashni is ready put a spoon full of ghee and add in chashni, lot if foam will gather. Then put all the gram flour in it. Now constantly you have to stirr the mixture and continue adding the ghee. Once 3/4 ghee is added you would find that the nice jali starts building in the mesu, this gives the indication that we are on the right tract. This would now get harder to stir. Once almost done, add the remaining ghee and immedeately you will see that entire mixture within a second bloats with ot of air in it. This would harden soon, so immedeately put it on a flat tray, add cardamoms and pistacheos and cut in slices. It will take about 30 minutes to cool down. Beware all this while the temperatrure will be very hot so handle carefully, As a variation you can use combination of maida and gram glour.

Recipe Tips

Always have the ghee as hot. The moment the single tar syrup is ready start adding flour and then cook on simmer flame as from single tar to multiple tarts it does not take much time.

Article

Its known by different names in different parts of the country and cooked in different styles. This recipe came to India through migrants from sindh(karachi) now in pakistan

Posted Dec 24, 2010

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