Kaju Mesoob – by, Mum

In past 7-8 years before my marriage, most of my mornings started with mum’s shouts to get up n go for shower!!! But many of those mornings had a wonderful aromatic welcome :) Even thought mum is diabetic, she is fond of making variety of sweets for mandir-bhog. But out of all those, what I found the most amazing one is ‘Kaju Mesoob’ i.e. Cashew nut Lacy Bites! And not only me, everyone (including dad, aunts, uncles, my in-laws, mum’s friends) say that she makes the best mesoob ever!!! In fact, going to their places and demonstrating the technique is something she always loved <3

Well, I’m not much of a sweets-fan yet I have been enjoying to be among her fan-followers ;) Since I got married, 2 more people got added on top of that list: My mother-in-law and of course, an all-time sweet-lover – My Hubby!!! Whenever he got a chance, asked mum to make some for him and also instructed me to learn that from her…

Aah… I never need to worry when we’re in India only as she keeps a box ready for KG to enjoy all the days… Also packs some for us to bring here! 
Now I’m worried… What will KG do when a pack of 500 gms get over? Hehe.. I have tried it now and I’m sure this will make him happy! After all… I got mum’s secret recipe :D

INGREDIENTS:

1 cup Cashew nut Powder
1 cup Sugar
3 cups Ghee (Clarified Butter)
1/2 tsp Cardamom Seeds

STEPS TO FOLLOW:

1. Heat ghee in thick bottomed pan on low flame.
2. Meanwhile, take sugar in a non-stick pan and add a few tablespoons of water to cover all sugar inside.
3. Keep the flame low and keep stirring it until sugar melts completely.
4. Bring it to boil and prepare syrup with 1.5 strings.
5. Add cashew nut powder in it and keep stirring on fast pace in one direction only.
6. Keep adding 2 tbsp of ghee every few seconds during stirring process.
7. After around 2 cups of ghee, it will start forming lacy pattern.
8. Once you finish adding all ghee, spread it on a greased aluminium (or steel plate) mould.
9. Sprinkle a few cardamom seeds over it.
10. After 10 mins, cut them into squares or diamonds and take out 2 of them from corner.
11. Keep the surface of mould inclined to release excess ghee.
12. Cool it down for 5-6 hours and serve!!!

SJ’s NOTE:

How to check 1.5 strings consistency of Sugar Syrup–

• Put 2 drops of syrup on your thumb and press it using your forefinger.
• When it forms a full string, it’s 1 string syrup.
• But when it forms a full one along with another one which breaks off immediately after forming full string is 1.5 strings consistency!!!
• Just take care while doing it :)