Janmashtami special Mewa Paag

Instructions

Step 1: Heat up a pan on medium heat and add ghee.

Step 2: Add cashew nuts and fry until they get golden color. Take the cashew nuts out into a dish.

Step 3: In the same pan add almonds and fry well. Take the almonds out into a dish.

Step 4: In the same pan add walnuts and fry well. Take the walnuts out into a dish.

Step 5: Add makhana and fry well until they turn crunchy. Take the makhana out into a dish.

Step 6: In the same pan add melon seeds, poppy seeds and roast it well together.

Step 7: Add dry coconut and fry well together until coconut gets golden color.

Step 8: Move the mixture along the edge of the pan and add ghee in the remaining space.

Step 9: Add gondh powder and fry it well. Mix everything well together and turn off the gas.

Step 10: For making syrup heat up a pan on medium heat and add sugar and water.

Step 11: Mix well and cook until 2 thread syrup is ready.

Step 12: After cooking the syrup for 10 minutes, turn off the gas and check the consistency.

Step 13: 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.

Step 14: Blend the roasted dry nuts into coarse powder and add roasted makhana, and roasted coconut mixture.

Step 15: Blend it together into coarse powder.

Step 16: Transfer the mixture into the sugar syrup and add cardamom powder.

Step 17: Mix well and turn on the gas.

Step 18: Cook the mixture for about 4-5 minutes until it thickens up.

Step 19: When the mixture begins to dry up turn off the gas and transfer it into a well-greased deep dish.

Step 20: Spread it well and make it smooth and even.

Step 21: Garnish with pistachios and rose petals. Press the garnishing a little and let the mixture cool down a little.

Step 22: Cut it into pieces and take the burfi out.

Step 23: Take the burfi out while the mixture is still hot. Mewa paag is ready.