Namaste,
I am Nisha Madhulika.
Today we'll make paag for Janmashtami.
With special aromatic spices,
you will love it.
Let's start!
Put 4 tablespoons of ghee in the pan.
It has melted,
add makhana to it.
These are 2 cups of makhana,
50 grams in weight.
Roast it by stirring continuously till its colour changes
and it becomes crispy.
Flame will be medium.
The colour has changed a bit,
let's check it.
Pick up one makhana
and look how crispy they are.
They should break like this.
They have roasted and it took 7 minutes to roast them.
Turn off the flame,
take them out and let them cool down.
Put 1 tablespoon of ghee in the pan.
2 cups of grated coconut,
150 grams in weight.
Roast it a little
till a light aroma comes.
Take a dry grated coconut,
do not take dessicated coconut,
it does not taste good.
Roasted it for 2 minutes at medium flame.
A very good aroma is coming
and there is a slight change in colour.
Just like this,
take this out on a plate.
Let's make chashni.
2 cups of sugar,
450 grams in weight.
1 cup of water.
Cook it at medium flame
till sugar dissolves completely.
Makhna has also cooled down,
let's crush them.
If they will be whole like this
paag won't taste good.
They are very crisp,
breaks quickly.
Crush them with a very light hand.
Look, it should be like this.
Do not make them too fine.
Crush all the makhana like this.
Makhana has crushed,
it only took 2 minutes to crush them.
Stir the chashni.
The sugar has not dissolved yet.
We prepare some spices to put in paag.
1 teaspoon of
white pepper,
can take black pepper instead.
4 coarsely grounded cardamoms,
take a nutmeg
and grate it.
Grate half of the nutmeg.
It grates very easily as it is soft.
After cooking it for 5 minutes
there is foam in the chashni.
Check it.
Drop it with a spatula
and the last drop will
form a wire.
The wire is forming.
Reduce the flame to low,
now add crushed makhana
and roasted coconut.
Flame is very low.
Mix it well.
It has mixed, now add spices to it.
1 teaspoon of white pepper,
1/2 teaspoon of nutmeg powder,
1/4 teaspoon of cardamom powder.
These spices enhances the taste of paag.
Sugar has to be added more in this but when these spices are added
the paag does not taste too sweet.
Mix them well.
All of this has to be mixed at low flame.
It has mixed
put it to solidify.
We already greased the plates.
It has to be solidified a bit thick
because everything is thick.
Just like this
make it even by pressing with a spatula.
And the remaining mixture.
keep it to solidify.
Within half an hour the paag has solidified.
Let's take them out.
Makhana paag is a bit thick,
cut it like this.
This paag is perfectly cut.
It is a little difficult to remove these pieces.
Makhana nariyal paag is ready.
This Janmashtami you must make this paag.
While making remember,
while making chashni check,
it should be two wired chashni.
Sometimes problem can occur,
like you mix dry fruits in chashni
and you feel the mixture is a bit too thin.
Cook it a little till it comes to the perfect consistency,
and solidify it.
If you feel that when you mix dry fruits,
the paag starts to fall apart.
It happens when chashni thickens too much.
Make some chashni separately,
mix it
and keep the paag to solidify.
You will make very good nariyal makhana paag.
You can eat it by keeping it outside for 15 days.
So you must make and have it
and share your experiences with me.
And let me know what should I make next for you.
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