Mesuk/Mesur Paak

Mesuk is a very popular Gujarati sweet delicacy from the region of Kutch. And after lot of research on the recipe of Mesuk, I found that it is also called Mesoob or Mesur or Mysore Paak. This is very similar to Mysore Paak found in Sweet shops from Southern India. Gujarati Mesuk is firm and melt in the mouth delicacy. It is characterized by large holes or netted structure. Every practice will bring about perfect and best Mesuk. I received this recipe from my aunt and while researching more I came across YouTube video where Vah Chef prepares the famous south Indian Mysore Paak. He uses ghee as well as oil which I did not. But I did get a great help from his video on the technique. Technique can be overwhelming at first, but believe me it is fun and a little science experiment in the kitchen :)

After I posted this recipe, I had a South Indian friend ask me why Mesur or Mesuk? What is the history behind it since we all know that Mysore Paak originated in Mysore (South India). So this was my reply to her :), "It took me a long time to post this recipe on my blog because I was confused too....I had similar questions like you so I was reading up, searching, asking questions to elderly ladies in our family. According to Gujarat/Kutch history this recipe came from Afghanistan to Sindh to Kutch (sindhi and kutchi language is similar too) and according to South Indians it is from Mysore. Maybe it went from South India to Afghanistan with the Muslim rulers. or maybe it came with the Muslim rulers to the Southern parts of India. Not sure about that. So over the time Mysore paak became Mesur or Mesuk or Mesub. It is like is khandvi Gujarati recipe of Maharashtrian recipe as we both make it but call it slightly different?

History of food is just amazing!" I also came across this video from Bhuj/kutch Temple.

This is from a very popular Khavda Sweets shop in Kutch:
"Mesuk is one of the India’s most famous sweets, People in North India calls it Mesuk-Paak, in South India they calls it Mesur-paak, & we call it Mesuk. Actually Mesuk is a Mogul item, which is invented before 300-400 years ago when Pakistan & Afghanistan were lands of India. My Grandfather learnt it from Sindh(now its in Pakistan). So, its originally a Sindhi or we can call a mogul item. Our Mesuk is very famous because we make it with its very original recipe. Our customers say our Mesuk is the softest & most fast melting Mesuk in India. You just put it in your mouth & you don’t even have to chew it, it will melt itself in seconds. Made from Beshan, loads of Ghee, Pistachio, and Sugar."

Check out my recipe of Kaju Mesuk... it is delicious and worth a try!

http://shitals-kitchen.blogspot.com/2016/11/kaju-mesuk.html

Ingredients to make Mesuk
1 cup besan/chickpea flour
1 cup sugar
4 tbsp. water
2+1/2 cup ghee
Slivered pistachios for garnishing

Prep:
In a heavy bottom pan add sugar and water.
In a separate container pour 2+1/4 cup ghee
Keep a pan with 1/4 cup ghee and 1 cup chickpea flour measured ready.
Grease a pan or a thali with ghee
Sliver few pistachios for garnishing

Method:

Heat sugar and water mixture to make sugar sugar syrup.
Once it starts to boil and become transparent, heat ghee on separate stove and heat on low to medium heat.
Heat pan with 1/4 cup ghee. Add chickpea flour/besan and roast for 2-3 minutes.
Add boiling hot and bubbly sugar syrup to roasting flour. Be careful. Stir slowly but continuously.
Add 1 spoon of hot ghee at a time stirring continuously. This will further bubble causing large hole in mesuk when it cools. Add all the ghee one spoon at a time stirring the mixture constantly.
When entire ghee is used you will notice mesuk leaves the pan.
Pour it in the greased thali or a pan and quickly sprinkle pistachios. Do not touch or spread the mixture with spatula.
Cool for 3-4 minutes and make pieces.
Cool completely before removing pieces and serving.
Enjoy!

Here is step-by-step pictorial recipe:

Heat sugar and water mixture to make sugar sugar syrup.

Once it starts to boil and become transparent, heat ghee on separate stove and heat on low to medium heat.

Heat pan with 1/4 cup ghee. Add chickpea flour/besan and roast for 2-3 minutes.

Add boiling hot and bubbly sugar syrup to roasting flour. Be careful. Stir slowly but continuously.

Add 1 spoon of hot ghee at a time stirring continuously. This will further bubble causing large hole in mesuk when it cools. Add all the ghee one spoon at a time stirring the mixture constantly.

When entire ghee is used you will notice mesuk leaves the pan.