Janmashtami Special Mewa Paag Recipe – No Refined Sugar
Janmashtami special Dates Mewa Paag made with dry fruits, gond and seeds. A delicious traditional sweet without refined sugar, perfect for bhog and prasad.
Ingredients
- 150 g dates
- ¼ cup warm water
- 2 tbsp ghee for roasting gond
- ¼ cup gond
- ¼ cup almonds
- ¼ cup walnuts
- ¼ cup dry coconut pieces
- ¼ cup cashews
- 2 tbsp pistachios
- 1 tsp ghee
- ¼ cup watermelon seeds
- ¼ cup sesame seeds
- 1½ tbsp ghee for cooking the dates
- Dry coconut powder for topping
- Chopped dry fruits for topping
Instructions
Soak the Dates
- Wash the dates well and soak them in ¼ cup warm water for 30–40 minutes.
- This softens the dates and makes them easier to grind.
Roast the Gond
- Heat a pan on low-medium flame.
- Add 2 tbsp ghee and allow it to become hot.
- Add the gond and roast on low flame until it puffs well and becomes lightly golden.
- Transfer the roasted gond to a plate and keep aside.
Roast the Dry Fruits
- In the same pan, add 1 tsp ghee.
- Add almonds, walnuts, dry coconut pieces, cashews and pistachios.
- Lightly roast them for about 2–3 minutes on low flame. Avoid over-roasting the nuts.
- Transfer them to a plate and allow them to cool.
Roast the Seeds
- Add another 1 tsp ghee to the pan.
- Add watermelon seeds and sesame seeds.
- Roast for around 1–2 minutes until lightly roasted.
- Switch off the flame and allow everything to cool completely.
Prepare the Dry-Fruit Mixture
- Once the gond has cooled, lightly crush it using a small bowl or katori.
- Transfer the roasted nuts to a grinder jar and pulse to make a coarse powder.
- Do not grind the nuts into a fine powder. A little texture makes the Mewa Paag more delicious.
- Transfer the coarse nut mixture to a bowl.
- Add crushed gond, roasted sesame seeds and watermelon seeds. Mix well.
Prepare the Date Paste
- Drain the soaked dates if necessary and transfer them to a grinder jar.
- Grind into a thick, slightly coarse paste.
- Avoid making the paste completely smooth.
Cook the Dates
- Heat the same pan on low flame.
- Add 1½ tbsp ghee followed by the date paste.
- Cook for around 2–3 minutes on low flame, stirring continuously.
Add the Mewa Mixture
- Add the prepared dry-fruit, gond and seed mixture to the cooked dates.
- Mix everything thoroughly.
- Continue cooking on low flame until the mixture starts leaving the sides of the pan and comes together into a dough-like consistency.
- Switch off the flame.
Set the Mewa Paag
- Grease a tray or plate with a little ghee.
- Transfer the mixture to the tray and spread it evenly.
- Smooth the surface using a spatula.
- Sprinkle dry coconut powder and chopped dry fruits over the top and gently press them into the mixture.
- Allow it to cool completely.
- Refrigerate for about 1 hour to help it set.
- Cut and Serve
Video
Notes
1. Roast everything on low flame.
2. Don't make the nuts into a fine powder.
3. Don't overcook the dates.
4. Make sure the mixture reaches the correct consistency.
5. Cool before refrigerating.
2. Don't make the nuts into a fine powder.
3. Don't overcook the dates.
4. Make sure the mixture reaches the correct consistency.
5. Cool before refrigerating.