Sweets · Mitharaan
Mesu
Gram flour fudge (porous, ghee-rich besan sweet)
A very heavy, ghee-laden besan sweet: gram flour is stirred into a large quantity of melted ghee to make a thin batter, joined with a 1-string syrup and cooked slowly until it pulls away from the vessel. As it sets in a greased thali it develops small holes, giving a porous, honeycomb-like texture like Mysore Pak. It is the traditional sweet of the Panuma (pregnancy) ceremony.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Melt the 3 cups of ghee in a vessel.
Add the gram flour and stir to make a very thin batter.
In a separate container, heat the water, add the sugar and keep heating until the sugar melts and the syrup reaches 1-string consistency.
Pour the sugar syrup into the gram-flour batter.
Cook on a low flame, stirring continuously, until the mixture starts leaving the sides of the vessel. Add the saffron.
Grease a thali with ghee, pour in the mixture and spread it evenly. Garnish with chopped pistachio and cardamom powder and leave it to set; small holes form in it as it sets.
Cut into small pieces.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
A very heavy sweet, usually served with Besan Sev. It is the traditional sweet given during Panuma, a pregnancy ceremony.
Recipes mentioned here
Nutrition
EstimatedPer serving
400 kcal
- Protein
- 2 g
- Carbohydrate
- 22 g
- Fat
- 34 g
We estimate about 18 servings from the weight of the dish.
Whole recipe
7,180 kcal
- Protein
- 33 g
- Carbohydrate
- 388 g
- Fat
- 613 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos