Akanksha Khatri
Messu is a wedding special sweet of the Sindhi community. Chef Akanksha Khatri brings the recipe of this delightful dess ... Read More
Preparation Time
10-15 Min
Cooking Time
10-20 Min
Meal Type
dessert
Difficulty
MEDIUM
For Messu
1 ½ cup desi ghee
½ cup besan (gram flour)
½ cup maida
¼ tsp green cardamom powder
¾ cup sugar
¾ cup water
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.
Messu is almost like the sweet Mysore Pak that is famous throughout India. Messu is made by adding the flour to the sugar syrup and cooking it by slowly adding ghee, as there is no milk or water it has a longer shelf life. The slow cooking style in the sugar syrup makes the gram flour absorb the sweetness making it delicious and though it becomes hard once it cools down, it still melts in the mouth.
Messu is a perfect and delicious wedding sweet.
