Ingredients
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5-6 tsp Ghee (divided use)
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3/4 cup Mixed dry fruits (cashews, almonds, and pistachios)
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2 tbsp Edible gum (Gond)
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2 tbsp Raisins
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1 cup Makhana (fox nuts)
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1.5 cups Dried shredded coconut
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1 tbsp Poppy seeds (khas khas)
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1.5 cups Jaggery
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3 tbsp Water
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1 tsp Cardamom powder
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Sliced pistachios (for garnish)
About
Janmashtami is simply incomplete without making Mewa Pak for Krishna ji. I absolutely love preparing this prasad at home, loaded with roasted nuts, crunchy makhana, and naturally sweetened with jaggery. It is rich, full of healthy fats, and sets perfectly every time!
Nutrition
Assuming this recipe yields 18 servings, each piece provides approximately 123 calories, 7g of fat, 13g of carbohydrates, and 2g of protein. Makhana and poppy seeds provide a wonderful calcium boost, while the mixed nuts offer sustained energy and healthy fats.
Steps
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1
Done
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In a kadhai, heat 2 tsp of ghee. |
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2
Done
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Add the mixed dry fruits (cashews, almonds, pistachios) and roast them on a slow to medium flame. Once done, remove them to a plate and let them cool. |
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3
Done
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In the remaining ghee, fry the edible gum (gond) on a medium flame. Add 1 extra tsp of ghee if needed, ensuring the gond is fried completely so it does not stick to your teeth. Remove and set aside. |
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4
Done
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Add another 1 tsp of ghee to the kadhai and fry the raisins. Once they puff up, remove and keep aside. |
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5
Done
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Fry the makhana until completely crispy. Remove to the same plate and let all fried ingredients cool down completely. |
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6
Done
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Coarsely grind the nuts, gond, raisins, and makhana together. |
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7
Done
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In the kadhai, add 1 tsp ghee and fry the dried shredded coconut and poppy seeds on a slow flame for just 5 minutes. |
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8
Done
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Mix this roasted coconut mixture with your coarsely ground dry fruit and makhana powder. |
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9
Done
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In the kadhai, add the jaggery and water. Let it melt on a medium flame and wait for 2 boils. |
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10
Done
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Stir in 1 tsp of ghee and the cardamom powder. |
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11
Done
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Turn the heat to slow, and fold the nut and coconut mixture into the melted jaggery. |
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12
Done
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Mix well and cook on a slow flame for 2 minutes. |
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13
Done
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Immediately transfer the mixture to a well-greased plate and spread it out evenly. |
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14
Done
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Garnish with additional sliced pistachios. Cut into pieces while still warm, then let it cool completely for 1-2 hours before serving. |
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15
Done
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Zero-Waste & Substitutes * Zero-Waste: Any fine, leftover crumb dust from the kadhai or cutting board can be stirred into a warm glass of milk or mixed into your morning oatmeal for naturally sweetened, nutritious flavour. * Substitutes: If you do not have jaggery, you can make a traditional sugar syrup (chashni) instead. Melon seeds can easily be swapped in place of poppy seeds. |
