Mingi ( Melon seeds ) Paagh Bhog ( Janmashtami Prasad )

Hello Friends,
Namaskar....

I am Sangeeta Agrawal and heartily welcome you at my blog.

# Today is "The Janmashtami Festival"and people are celebrating it all over the world.
So I wish all of you... a very happy janmashtami.

# Yesterday night  I have prepared a next prasad recipe ..Mingi Paagh ( Melon seeds Burfi ).
It is also very tasty, healthy and very simple to make and need few ingredients only.

# Prep Time...20 minutes
# Cook Time....20 minutes
# Serving...4 person

# Ingredients For Mingi Paggh...

1. Mingi ( melon seeds )....100 gram
2. Mawa...100 gram
3. Makhana...20 gram for binding the burfi ( optional )
4. Sugar...125 gram
5.Deshi ghee..1 tea spoon
6. Cardamom powder...1|4 tea spoon
7. Chopped pistachios...1 table spoon for garnishing

#  Procedure of Making

1. Firstly clean the melon seeds and lotus nuts well..If there is any impurity there.

2. Now add 1 tea spoon ghee in a heavy bottomed wok or kadai and roast the mingi till light golden brown on the medium flame by stirring continuously.
It will take 3 minutes.
Take out them in a plate.

3. Now dry roast the makhana on the medium flame till very light brown...But crunchy absolutely.
Otherwise you can't grind them properly.
It will take 8 minutes.
Take out them in a plate.
Let it cool.

4. Then roast the mawa till light brown on the medium flame for 5 minutes.
Roasting increases the taste and self life of mawa dessert.

5. Now grind the mingi in the mixer jar coarsely ( tharthari ) for 30 seconds once.
Stir it with a spoon and again grind it for 30 seconds.
By doing so...You will get coarsely grind mixture of mingi.
Take out in a bowl.

6. Make a  fine powder of makhana in the mixer jar. And sieve it in a strainer from avoiding any lump, because we are using it for binding the paagh and for the nice tight texture.

7. Then prepare the thick 2 strands sugar syrup by adding 125 gram sugar with 100 ml. water in the same kadai.
The symbol of this chasni is also that it is very white and foamy in texture.

8. As the sugar syrup is ready,  just add mawa in it and mix it well without lumps for 4 or 5 minutes.

9. Then add makhana powder and stirring it... Immediately add mingi and cardamom powder and stir it well till thick solidifying consistency.
It will take 7 minutes or as needed.

10.Just transfer the burfi dough in a greased plate and even it with a greased spatula or katori, for it is too hot.

11. Sprinkle some chopped pistachios on the Mingi Paagh and press them a little.
So that pistachios could stick to the burfi well.

12. Mark the cut impressions on it before cooling it completely.

In this way... Delicious mingi paagh is ready to enjoy.

Note...

1. You can dry roast the melon seeds and makhana easily till crunchy in a heavy bottomed kadai.

2. If you want a soft texture of mingi burfi then avoid the makhana powder in it.
And prepare a thick sugar syrup of 2 strands.
This is called goli wali or jhubba wali chasni by my mother.

3. You can make this mingi paagh without mawa too.
The method is the same.

But one thing is noted...That without mawa it will be hard in the texture naturally.
So there is a simple tip for it...
After transferring the mixture of mingi burfi in a greased plate, don't let it cool completely before storing it in your container
As it is little warm, just fill it in your desired container ( katordan or dibba ) and cover it tightly.

It will prevent mingi burfi from being much hard.

Thanku Friends,
If you like my recipe, please share your experience with me.

Thanks again.