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Urad Ki Mesub- A Traditional Memon Winter Delicacy

Course Dessert, Snack
Cuisine Indian, Memon, Pakistani
Keyword Dessert, Indian, Lentils, Memon, Pakistani, Snacks, Traditional, Vegetarian
Servings 12

Ingredients

  • 1¾ cups (350 grams) clarified butter, divided
  •  ½ cup (100 grams) edible gum (also sold as gondh or gum acacia)
  • 3 cups (400 grams) black matpe flour (also sold as urad flour or white lentil flour)
  • ¾ cup (75 grams) sliced unsalted pistachios or almonds
  • 1¾ cups (400 grams) granulated sugar

Instructions

  1. Set aside an aluminum foil lined 9-inch round or square cake pan.

  2. Heat a stainless steel vessel over medium low heat. Add ¼-cup (50 grams) clarified butter and allow it to melt. Add edible gum and cook until it has plumped up, making sure to stir often. This should take about 2 to 3 minutes. Transfer to a paper towel lined plate and allow it to cool.

  3. Once the gum has come to room temperature, grind into a course texture resembling sand, and set aside.
  4. In the same pan, heat remaining clarified butter over medium low heat. Add flour and cook, stirring very often (read: every few minutes), until fragrant and deeply golden and caramel in color. This process should take approximately one hour, and requires frequent stirring and patience. The following is a breakdown of what the cooking process entails: Initially when the flour is added to the pan, the mixture will seem loose and liquified. At approximately the 10-minute mark, the mixture will feel thicker and lumpy. At approximately 30 minutes into cooking, the mixture will start to loosen up again. At the 45-minute mark, the mixture should be very runny in texture, and small bubbles will form and pop. After about 1-hour of cooking, the mixture should be bubbling a bit more, the color should be deepened to a caramel, and it should release a fragrant roasted and nutty aroma.

  5. With the heat still on medium low, stir in the ground gum. Cook for 2 minutes, then remove from heat. Gently and thoroughly stir in nuts and sugar. Transfer the mixture to the prepared pan and set aside to cool completely.

  6. When the mixture has set, yet not hardened, gently score with a sharp knife into desired size pieces. This will make it easier to cut into bars once it has set and hardened.
  7. Allow the mesub to completely set up and harden before slicing and storing.

Recipe Notes

Cooking times may vary.
Urad ki mesub can be stored in an airtight container at room temperature for up to a month.