Messu By Chef Akanksha Khatri

Melt all the Ghee in a pan.

In a bowl, add besan, maida and ghee to make a runny batter.

Now, in a pan add sugar and water to make sugar syrup. Sugar syrup should reach one string consistency. Once the sugar syrup starts bubbling, add in all the besan mixture and start mixing vigorously.

Continuously keep mixing it till the sugar and the besan batter incorporates well.

Add cardamom powder and keep mixing.

After a while, it will reach to a dough like consistency and it will slightly change its colour.

When the mixture starts leaving the sides of the pan, at this stage gradually start adding ghee one ladle at a time. When all the ghee is added, the entire mixture will be held together like a dough, and it will slightly swell up and start oozing out little oil.

At this stage, turn off the flame and transfer the mixture into a greased mould.

Do not press the batter down in the mould, gently tap in so that it sits well in the mould. While the mixture is still hot, cut the messu into cubes. This step needs to be done while its hot, as messu sets very quickly and can’t be cut after it sets hard. Let it set for a 10-12 mins.

When done, take the individual cubes out of the mould and serve.