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Let’s make Shrikrishna Janmashtami special mewa paag today. This is a dry fruit burfi. It is made in different parts of India. This is a very healthy and tasty recipe. This is a classic Indian dessert full of dry nuts, ghee and sugar. It is a traditional burfi recipe. You can make it on Janmashtami or any other special occasions like Gauri-Ganapati or Diwali too!! This is a popular north Indian sweet recipe. You can have it on fasting days too!! It looks tempting and tastes super delicious. We already have seen lot many different burfi recipes. This is yet another healthy addition to the list. You can try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.

Ingredients:
• 1 tbsp Ghee
• 1/4 cup Cashew nuts
• 1/4 cup Almonds
• 1/4 cup Walnuts
• 1 cup Makhana / Lotus seeds
• 1/4 cup Melon seeds
• 1 tsp Poppy seeds
• 1 cup grated dry Coconut
• Ghee
• Gondh powder
• 2 cup Sugar
• 3/4 cup Water
• Cardamom powder
• Sliced Pistachios
• Dry Rose petals

Method:
• Heat up a pan on medium heat and add ghee.
• Add cashew nuts and fry until they get golden color. Take the cashew nuts out into a dish.
• In the same pan add almonds and fry well. Take the almonds out into a dish.
• In the same pan add walnuts and fry well. Take the walnuts out into a dish.
• Add makhana and fry well until they turn crunchy. Take the makhana out into a dish.
• You can use dry nuts of your choice. Or you can use 1 cup raw peanuts in place of the dry nuts.
• In the same pan add melon seeds, poppy seeds and roast it well together.
• Add dry coconut and fry well together until coconut gets golden color.
• Move the mixture along the edge of the pan and add ghee in the remaining space.
• Add gondh powder and fry it well. Mix everything well together and turn off the gas.
• For making syrup heat up a pan on medium heat and add sugar and water.
• Mix well and cook until 2 thread syrup is ready.
• After cooking the syrup for 10 minutes, turn off the gas and check the consistency.
• Take a drop of syrup in a dish and let it cool down a little. Check the consistency by taking the
syrup between your fingers. It should have 2 thread consistency and the syrup should be thick.
• Blend the roasted dry nuts into coarse powder and add roasted makhana, and roasted coconut
mixture.
• Blend it together into coarse powder.
• Transfer the mixture into the sugar syrup and add cardamom powder.
• Mix well and turn on the gas.
• Cook the mixture for about 4-5 minutes until it thickens up.
• When the mixture begins to dry up turn off the gas and transfer it into a well-greased deep dish.
• Spread it well and make it smooth and even.
• Garnish with pistachios and rose petals. Press the garnishing a little and let the mixture cool
down a little.
• Cut it into pieces and take the burfi out.
• Take the burfi out while the mixture is still hot. Mewa paag is ready.
• When it cools down, you can store the mewa paag in an air tight container. It has shelf life of
about 3-4 weeks.

For more Such Recipes

पाक बनवायचं टेनशन न घेता बनवा सुकामेव्याचे लाडू | Dry Fruit Ladoo | Winter Special | MadhurasRecipe – https://youtu.be/Aby78RSSGGA

थंडीसाठी पौष्टिक डिंक लाडू | Dink Ladoo Recipe | बाळंतपणानंतरचा आहार | गोंद के लड्डू MadhurasRecipe – https://youtu.be/lO3EHHjhNcQ

#mewapaag #madhuraskitchen #janmashtamispecial #dryfruitburfi