Mewa Paag with a Twist!

Posted

September 3, 2015


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An age old fav traditionally made with Jaggery/gur nuts and sonth(dry ginger). I decided to pick it up a notch and add my own special savory twist…and what a difference it made…WOW!
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Method:
You will need assorted nuts, jaggery and ginger pwdr for the basic version…
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Lightly Roast nuts like walnuts, cashew nuts and almonds and keep aside.
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Heat jaggery/gur with a tbsp of water on medium flame and cook till thick and bubbly and reaches 2 string consistency.
You can test consistency by dipping fingers in cold water and then into the gur chashni and pulling the fingers apart to test the string.
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Add the roasted nuts and a hefty pinch of sonth (dry ginger) and stir. Cook till the gur coats the nuts and starts to dry.
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Transfer to greased thali or butter paper to cool.
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Store in an air tight container!

For taking them up a notch…
Sprinkle with some sea salt and paprika while still warm…you will love the way these simple additions make the flavors pop and take this simple dish to a whole new level!
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