Panchmewa Paag recipe-Mawa Paag- Janmashtami special recipe- Kali Mirch by Smita
Recipe type: Dessert
Cuisine: Indian
  • 1 Cup=20gms Fox Nuts/Lotus Seeds
  • 1 Cup=80gms Grated Dry Coconut
  • ¼th Cup=50gms Almonds
  • ¼th Cup=50gms Cashewnuts
  • ¼th Cup=50gms Melon Seeds
  • ¼th Cup=50gms Tragacanth gum/Gond
  • ½ Cup=125gms Khoa/Mawa
  • 2 Cups=400gms Sugar
  • ½-tsp Cardamom Powder-coarsely crushed
  • Ghee
  1. Heat 2-tbsp Ghee in a Pan. Roast Fox nuts in the pan for 3-4 minutes on low heat. Remove from heat.
  2. Add 1-tbsp Ghee and roast Cashewnuts, Almonds, Melon Seeds separately for 2-3 minutes each.
  3. Add 1-tbsp Ghee and roast Tragacanth gum until it puffs nicely and gets cooked. Roast on low heat.
  4. In the same pan, roast dry coconut for couple of minutes until it loses its moisture and becomes light crisp.
  5. Now, finally we will roast Khoa on low heat for 2-3 minutes. Remove from pan.
  6. Now we will coarsely ground roasted fox nuts, almonds, cashewnuts and tragacanth gum separately.
  7. For Sugar syrup, put 2 cups sugar in a pan. Add 1 cup water and let it melt completely. After 2 mins sugar melts completely. Now cook for 12-15 minutes on low heat to make syrup of single thread consistency.
  8. After 15 minutes, add powdered Foxnuts, powdered gum, powdered almonds and cashewnuts, roasted coconut, roasted melon seeds, roasted khoa and cardamom powder. Mix well and cook for 3-4 minutes on low heat.
  9. Remove from heat after 4 minutes. We will spread this mixture in a container and set it in a large slab.
  10. Allow it to cool down for 30 minutes. While it is warm cut it into shape of Barfi and let it sit for another 2 hours.
  11. After 2 hours, remove from the container and Paag is ready to be served.
Recipe by Kali Mirch - by Smita at