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Migi Paag | Paag of coconut and muskmelon seeds

जन्माष्टमी के लिये खास नारियल मगज़ कतली । Nariyal Mewa paag | Coconut melon seeds Chikki

 

Migi Paag is a sweet which is mostly made on an auspicious day of Janmashtami. It is made up of dry fruits fused with sugar syrup. It is tastier to eat and has a mouth melting texture. 

Here is a step by step recipe along with pictures to make Migi Paag. This recipe will make help you make it easily utilizing the lesser no.of ingredients.   

Direction: 

Getting Ready:

Dry roast a cup of muskmelon seeds while continuously stirring them. Place a lid over it in case it starts popping. 

After roasting them, separate them in a bowl and let them cool down. 

Dry roast grated 0.25 cup of dry coconut while stirring it for a minute. 

After roasting it, separate it into a bowl and let it cool down.

Add 1.75 cups of sugar in a pan along with a ½ cup of water. 

Stir and cook until the sugar dissolves in it. 

In the meantime, grease a tray with clarified butter. 

Turn the flame to low once the sugar reaches its desired consistency. 

After turning the flame to low, add coconut, muskmelon seeds to it.

Add a ½ tsp of cardamom powder and nutmeg powder to it. 

Stir and roast all the ingredients for a minute.

Keep on stirring it for a while to mix the separated sugar syrup along with Paag.

Remove it from the stove, continuously stir it and cool it. 

After cooling it, pour it on the tray and spread it evenly.

After spreading it, keep it aside to set for 5 minutes.  

After 5 minutes, mark the cutting areas over it. 

Keep it aside to rest for half an hour. 

After half an hour, cut the pieces and separate them. 

The Migi Paag is ready to be served. 


Migi Paag | Paag of coconut and muskmelon seeds
Author: 
Recipe type: Sweet
Cuisine: Indian
 
Migi Paag is a sweet which is mostly made on an auspicious day of Janmashtami. It is made up of dry fruits fused with sugar syrup. It is tastier to eat and has a mouth melting texture.
Ingredients
  • Dry coconut - 1.25 cups (100 grams)
  • Muskmelon seeds - less than 1 cup (100 grams)
  • Sugar - 1.75 cups (400 grams)
  • Cardamom powder - ½ tsp
  • Nutmeg powder - ½ tsp
  • Ghee for greasing
Instructions
  1. - Dry roast a cup of muskmelon seeds while continuously stirring them.
  2. - Place a lid over it if the seeds start popping.
  3. - Switch off the flame after roasting the muskmelon seeds.
  4. - Pour them in a separate bowl and cool them.
  5. - Roast grated 0.25 cup of dry coconut while stirring it for a minute.
  6. - Remove it in a bowl and let it cool down.
  7. - Add 1.75 cups of sugar in a pan along with a ½ cup of water.
  8. - Stir and cook until the sugar dissolves in it.
  9. - Take a tray and grease it with some clarified butter.
  10. - The sugar syrup should be of a long thread consistency, turn the flame to low once it reaches the desired consistency.
  11. - After turning the flame to low, add coconut, muskmelon seeds, a ½ teaspoon of cardamom powder and nutmeg powder to it.
  12. - Stir and roast all the ingredients well for a minute.
  13. - Keep on stirring it for a while to mix the separated sugar syrup along with Paag.
  14. - Remove it from the stove, continuously stir it and cool it.
  15. - After cooling it, pour it on the tray and spread it evenly.
  16. - Keep it aside to set for a while. It will set after 5 minutes.
  17. - After 5 minutes, mark the cutting areas over it.
  18. - Keep it aside to set for half an hour and later on separate its pieces.
  19. - The Paag has set after half an hour, cut to separate its pieces and the Migi Paag is ready to be served.

 

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