Mewa Pag (Dry fruits dessert)

इस व्यंजन को हिन्दी में पढ़ें

Ingredients
(makes about 14 small pieces)

• Almonds 2 tbsp
• Makhane(puffed eurayle ferox) 1 cups
• Charoli/Chiraungi 2 tbsp
• Raisins 2 tbsp
• Grated coconut 1/4 cups
• Sugar   ½ cup
• Water    ½ cup
• Ghee  few drops to grease the tray
• Green cardamoms   2

1. Remove the outer skin of the cardamoms and grind them in the mortar.
2. Grease the tray, plate or a small thali with ghee. Keep aside.
3. Wash the raisins thoroughly and pat dry on kitchen paper.
4. Heat a wok, dry roast the makhane(puffed Eurale ferox) for about two-three minutes on medium heat. Then crush them roughly. This can be done in a grinder.
5. Dry roast the almonds on medium heat for about a minute.Then grind the almonds  coarsely in the grinder.
6. Now add grated coconut, chiraungi, and raisins in grounded almond and puffed eurale ferox (makhane).  

7. Boil sugar and water in a wok/pan. After the first boil reduce the heat and boil the sugar syrup till it gets thickened and makes two string syrup. Two string syrup means that you take a drop of syrup between your two fingers and then stretch the fingers - if the syrup that sticks between the two fingers is making two threads (or strings) then the thickness of syrup is appropriate. Takes about 7-8 mins.
   
8. Now add almond, makhane, chiraungi, raisins, coconut powder and cardamom, mix well, cook till the mixture absorb the sugar syrup. Takes about 2 minutes on medium-low heat.

9. Now turn off the heat and set the mixture on the greased tray. Let the mixture cool down, takes about 8-10 minutes. Now cut the burfi in required shape.

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