Khoya Mawa Pak

Dry fruit pak ir even called as dry fruit Parag is a special Indian sweet Burfi that can be eaten and enjoyed during festivities like Janmashtami.Loaded with dry fruit and solid milk khoya it is considered as a pure sweet.

Ingredients:-  ( SERVES 16 )

• 1/4 cup small pieces Cashews / Kaju
• 1/4 cup thinly sliced Almonds / Badam
• 1/4 cup small pieces Walnut kernels / Akhrout
• 1/4 cup thinly sliced Pistachio / Pista
• 1/4 cup Muskmelon seeds / Magaj / Kharboja ke beej
• 1/4 cup thinly sliced Coconut / Nariyal
• 1/4 cup Tragacanth gum / Gond katira
• 1/2 cup Fox nut / Makhana
• 3 tsp heaped Clarified butter / Desi ghee
• 1/2 cup Sugar / Chini
• 1/3 cup Water / Pani
• 1 cup Khoya / Mawa
• 1/4 tsp Pepper / Kali mirch
• 1/4 tsp Cinnamon / Dalchini
• 1/4 tsp green Cardamom / Hari elachi

Method:-

1. In a pan or Kadai add a teaspoon of Ghee to roast Cashews,Almonds,Walnuts and Pistachio all together over low-medium stirring continuously for 2-4 minutes or until slight change in colour.
2. Next drop in Melon seeds and Coconut.Roast for another 1-2 minutes over low to medium.You can hear crackling  sound of Melon seeds.
3. Then take it out in a plate.
4. Now add another teaspoon of Ghee in the Kadai.Heat the Ghee before adding Gond katira, so that it properly puffs up and gets crispy stirring continuously over low.Take it out in a separate plate.
5. Add another teaspoon of Ghee in the Kadai ,drop in the Makhana to roast over low-medium stirring occasionally till crispy and lite golden in colour.
6. Take out and we will coarsely grind roasted Makhana and Gond katira.
7. We will now take a pan add Sugar in it along with Water.Let the Sugar melt over low.
8. After the Sugar melts you can put heat low-medium and let Sugar syrup boil till we get 1 thread or soft sugar ball consistency.
9. After we get 1 thread consistency add in Khoya broken in small pieces to the syrup.Stirring continuously over low make smooth batter like consistency without any lumps.
10. Add Pepper,Cardamom and Cinnamon,then mix.
11. Drop all the roasted dry fruits,grinder Gond katira and Makhana 
12. Continuously keep stirring on low-medium till the mix gets dry and starts leaving the pan or gets a Halwa type consistency.(It can take 15-20 minutes)
13. Immediately drop the mix it in a greaser mould lined or unlined with Parchment paper.
14. Level using a greased spoon and make cuts before it cools down .
15. Now our dry fruit pak or Burfi is ready.As we had already made cuts we can now easily break it apart into pieces.

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