4-5 teaspoon ohario3600g pure butter ghee (Clarified butter)6 eggs450g almonds (chopped)450g pistachio (chopped)450g Chana flour450g Magaj flour 900g arad (Turmeric)/Urad flour 900g Singora flour 300g Methi (Fenugreek) Flour 250g Honey (Can add more if you want it sweeter)1 Nutmeg (finely grated to form a coarse powder)Course Elachi (cardomom) powder (to taste) 300g magajtari seeds300g Freshly grated coconut or 1 frozen pack of fresh coconut (300g)ghor (molasses) (to taste) Chopped kajur (optional)
1.) Melt ghee (Clarified butter) on medium heat, add ohario.2.) When the ohario starts to pop, add the chana flour + arad (Turmeric) flour and cook on medium heat for 30 minutes - stir frequently so it doesn’t stick to the pot or burn (15 minutes for half recipe).3.) Mix well then add the singora flour and magaj flour, stir frequently so it doesn’t stick to the pot or burn for approx 15-25 minutes until is proper cooked and fluffy.4.) Then add the Methi (Fenugreek) flour, magajtari seeds, almonds, pistachios and coconut.5.) Cool until fragrant & golden brown in colour then remove pot from the stove.6.) Once the pot is taken off the stove and the mixture is still hot, add the ghor (molasses), honey, nutmeg, Elachi (cardomom) powder and eggs mix vigorously (really well and with quite a bit of force because you don’t want the eggs to cook) , until the mixture starts to loosen from the sides of the pot.7.) Lastly, transfer the mixture into a few trays and flatten (2-3cm thick), sprinkle with some chopped almonds, pista (pistachio nuts) and Elachi (cardomom) powder and leave to cool.8.) Once cool, cut into squares or diamonds - transfer to a serving plate - garnish with freshly grated Coconut, Almonds and Pistachio’s.9.) This Methi (Fenugreek) Paak isn’t as bitter as others - and is really addictive!
INFO & TIPS
Methi Paak is good for Huwawar, winter months and backaches.
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