If you’re looking for some superfood, healthy, cold fighting gujarati sweets recipe, then you must check this out. This is a rich gujarati sweet and I call it winter tonic food. It’s so rich and healthy that even one piece a day keeps you running the whole day. Hey, I know some will say, too much ghee (Clarified butter) but this is eaten during rough winter month and with all the spices, it makes this sweet more powerful. To make this sweet gluten free, omit wheat flour. Don’t forget to watch the video before trying it at home.
Where I grew up, in Surat, Gujarat, this sweet is made with lot of ingredients but the recipe can be prepared as per your preference as each every family has their own way of making this recipe. Recipes is prepared as per family tradition. Be sure to pay attention to details before making this recipe. Recipe is very simple but requires patience to prepare.
When we make this recipe for our family, we make in bulk that last for up to 3 months. But to make it easier, I am going to share not the bulk recipe but the smalls batch of this recipe which you can try in the beginning and then once become pro at it, make in bulk.
Below are the list of ingredients used in to make this recipe.
Ghee 1 1⁄2 Cup (24 tbs) , divided (Use as needed to cook each of the flours and dates separately)
Gram flour 2 Cup (32 tbs) (Laddu besan used)
Black gram flour 1⁄2 Cup (8 tbs) (Urad dal flour)
Wheat flour 1⁄4 Cup (4 tbs)
Water chestnut flour 1⁄4 Cup (4 tbs) (Shingoda flour)
Dates 1⁄4 Cup (4 tbs) , chopped
Coconut 1⁄4 Cup (4 tbs) , grated
Ground almond 1⁄4 Cup (4 tbs)
Ganthoda 3 Tablespoon (Optional)
Ginger powder 3 Tablespoon (Sonth)
Methi powder 4 Tablespoon (Fenugreek powder)
Vasanu batrisu 3 Tablespoon (Optional)
Sugar/Jaggery 1 Cup (16 tbs)
Cardamom powder(Elaichi) To Taste
Almonds 1 Tablespoon , slivered (To garnish)
Pistachio 1 Tablespoon , crushed (To garnish)
Cooking spray 2 Dash (To grease the plates/thalis)
If you decide to add sugar, powdered sugar is added to cold mixture. But if you wish to add jaggery(Gur), add into the cooked mixture and cook till jaggery is melted at the end.
Below is my old video with smalls batch of Methi Pak.
- Ghee 1 1⁄2 Cup 24 tbs , divided (Use as needed to cook each of the flours and dates separately)
- Gram flour 2 Cup 32 tbs (Laddu besan used)
- Black gram flour 1⁄2 Cup 8 tbs (Urad dal flour)
- Wheat flour 1⁄4 Cup 4 tbs
- Water chestnut flour 1⁄4 Cup 4 tbs (Shingoda flour)
- Dates 1⁄4 Cup 4 tbs , chopped
- Coconut 1⁄4 Cup 4 tbs , grated
- Ground almond 1⁄4 Cup 4 tbs
- Ganthoda 3 Tablespoon Optional
- Ginger powder 3 Tablespoon Sonth
- Methi powder 4 Tablespoon Fenugreek powder
- Vasanu batrisu 3 Tablespoon Optional
- Sugar/Jaggery 1 Cup 16 tbs
- Cardamom powder Elaichi To Taste
- Almonds 1 Tablespoon slivered (To garnish)
- Pistachio 1 Tablespoon crushed (To garnish)
Take a heavy bottomed pot, heat it to a medium temperature and melt the ghee.
Once the ghee melts add the laddu besan, stir and cook for about 18 to 20 minutes or until the raw smell and taste vanishes.Stir occasionally.
After around 20 minutes, the mixture changes color releasing the aroma of the cooked flour and becomes lighter as well. Once done remove the cooked besan into another pot and use the same heavy bottomed pan to cook the rest of the flours.
Cook the flours one by one separately if possible. The black gram flour and the wheat flour may be cooked together.
Once the black gram flour and the wheat flour are cooked well, add them to the cooked besan flour set aside. Let the flour mixtures rest to cool down.
Now, cook the chestnut flour till it changes color and releases the cooked aroma. Add this to the other flour mixture and let it cool.
Coat the dates with any of the flour so that they stay separate and do not stick to each other.
To the heavy bottomed pan add more ghee and cook the chopped and coated dates along with the coconut. Make sure not to overcook them.
Once cooked add the ground almonds and stir for some time to combine all the ingredients.
Add the dates-coconut-almonds mixture to the flour mixture. To this also add the ganthoda, ginger powder, fenugreek powder, cardamom powder and mix it well to combine with the flour.
Add vasani batrisu (optional) and combine well.
Add shredded jaggery and cook slightly till jaggery is melted.
When the mixture is cooled or just warm, add the sugar and combine well into the flour mixture.
Grease large plates with edges (Indian thalis used) and spread the mixture on it. Use a small bowl to smooth-en the surface.
After a couple of hours, you can cut pieces out of the hardened spread mixture on the plates.
Garnish with sprinkles of slivered dry fruits and cardamom powder, if desired and serve.
There are few ingredients that some people may not be familiar with, so I thought of highlighting them here.
Ganthoda – Peppermaul, also known as Ganthoda, Piparmaul, Pipramul or Piparamol is a Ginger-like spice. Popular as a remedy for joint pains and gastric troubles, Peepramul is also used as a zesty flavor enhancer in Indian and Chinese cuisine.
Batrisu – aka Katlu Powder is a mix of around 32 different traditional herbs and is used for preparing sweets like gorpapdi, gunderpak, uradia, methipak and salampak. All sorts of jadibuttis in this mix.
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