Beda nu Mehsoob

 

Traditional ghee-cooked egg sweet, adapted into Bohra cuisine from regional Indian roots

Yields: 12–16 squares | Total time: 1 hour

Cultural Notes

The origins of Beda nu Mehsoob are somewhat obscure, but it is believed to be an adaptation of rich egg-based sweets from Rajasthani and Gujarati cuisines. In Bohra households, Beda nu Mehsoob is more than just a sweet treat; it's an energy booster, often prepared during special occasions or as a nutritious snack. With its golden hue and melt-in-mouth texture, it mirrors the idea of nourishment through simplicity and richness, making it a cherished part of the Bohra culinary tradition.

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Ingredients

Main Base

• 1 cup Eggs (approx. 4–5 large eggs)

• 1 cup Sugar

• 1 cup Pure Ghee

Garnish

• 2 tbsp Chopped Mixed Nuts (almonds, pistachios, cashews)

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Method

1. Prepare the Mixture
   In a large bowl, crack the eggs and whisk until smooth. Add sugar and continue whisking until the mixture is pale and the sugar starts to dissolve.

2. Add Ghee
   Slowly incorporate the ghee into the mixture while whisking to form a uniform, glossy batter.

3. Cook the Mehsoob
   Pour the entire mixture into a heavy-bottomed non-stick kadai or pan. Cook on a low to medium flame, stirring continuously. Use a flat wooden or silicone spatula and keep scraping the sides and bottom to avoid sticking.

4. Slow Roast to Perfection
   After around 35–45 minutes, the ghee will begin to separate, and the mixture will turn golden brown and start to leave the sides of the pan. Keep stirring until the mixture looks fluffy and lightly browned.

5. Set and Cool
   Transfer the hot mixture into a greased or parchment-lined flat tray or dish. Flatten it with a spatula to smooth the top.

6. Garnish and Slice
   Sprinkle chopped nuts over the top while still warm. Once completely cooled and set (about 30 minutes), cut into squares or diamonds.

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Chef’s Notes

• Ensure consistent low-medium heat to avoid burning or over-browning the sugar.

• You may flavor this with a few strands of saffron or a pinch of cardamom, although the original version is left plain.

• For a richer texture, some versions include a tablespoon of mawa/khoya—this is optional and not part of the classic adaptation.

• Store in an airtight container; keeps well for up to 3 days at room temperature.