Panchmeva Paag (Dry Fruits Burfi)

Panchmeva Paag is a Krishna Janmashtami as well as Ganesh Chaturthi special bhog or prasad. On the auspicious day of Krishna Janmashtami, we make this alongwith panchamrit as bhog for Ladoo Gopal ji. This is made with the mixture of 5 different types of nuts as the name suggests. Choice of nuts depends totally on personal liking and availability at home. I have used the ones that i find taste good in this. You can also make it during vrat or fast days.

INGREDIENTS:

• 1.5 cups fox nut or lotus seeds (makhana)
• 1.5 cups dry coconut, shredded
• 1/2 cup melon seeds
• 2 tbsp almonds
• 2 tbsp chiraunji
• 1 tsp green cardamom powder
• 1/4 cups clarified butter (ghee)

For Sugar Syrup:

• 1.5 cups sugar
• 1 cup water

METHOD:

1. First step is to roast all the nuts seperately, take a tbsp ghee in a heavy-bottomed pan and add the makhana. Roast for 4-5 min. on slow flame till light golden in colour and crisp while touching. Take it out on a plate.
2. In the same pan, heat a tablespoon of ghee, add almonds and roast for a min. and take it out seperately.
3. Similarly roast melon seeds, chiraunji and dry coconut.
4. Crush the roasted almonds and fox nuts coarsely using a mortar and pestle.
5. Mix together crushed almonds and fox nuts with roasted chiraunji, melon seeds and coconut.
6. Add green cardamom powder and mix well.
7. For the sugar syrup, heat a heavy-bottomed pan, add sugar and water. Bring it to a boil.
8. Let it cook for 8-10 min. till one-string consistency.
9. Finally add the above nuts mixture into the prepared sugar syrup. Mix well and cook for a min. on low flame.
10. Take a greased thali or any square baking dish, and pour the mixture. 
11. Let it cool for a few min. only and cut into desirable shapes.

NOTE:

• This can be stored for a couple of weeks in an airtight container.
• Make sure the sugar syrup is of one-string consistency before adding the nuts mixture in order to ensure perfect pieces.