Janmashtami 2022: Celebrate the Festival by Enjoying Janmashtami-Special Mewa Paag (Recipe Video)
Janmashtami 2022 coming soon! This year, Janmashtami is celebrated on August 19, 2022. This auspicious Hindu festival is the celebration of the birth of Lord Krishna and is also known as Krishna Janmashtami as well as Gokulashtami. Traditionally, many devotees mark this special occasion by fasting to honor Lord Krishna and reenact the life of God. Like most Indian festivals, even Janmashtami involves the preparation and enjoyment of a variety of delicious mithais. Since Lord Krishna loves sweets, it’s only fair that we get to enjoy some delicious mithai for his birthday too! Today, we found a recipe for mewa paag, a special Janmashtami mithai, that you’ll love!
Unlike most mithais, no flour is used to make this sweet treat. Mewa paag is made using only dried fruits and nuts! This special mithai is a combination of almonds, cashews, edible gum, kishmish, coconut and more. Food blogger Parul Gupta posted a mewa paag recipe video on her YouTube channel ‘Cook With Parul’ and with just a few simple steps you can make this special Janmashtami at home.
Also Read: Janmashtami 2022: 5 Recipes You Can Add to Your Special Thali
Janmashtami 2022: How to Create Mewa Paag
Start by frying the dried fruits separately. Fry almonds, cashews, edible gum and chestnuts in buffalo buttermilk. Roughly grind the fried dried fruits in separate batches. In the remaining buttermilk, fry the watermelon seeds, desiccated coconut, poppy seeds and kishmish. Remove from flame and let cool. Add the grated dried fruit and mix well. Meanwhile, prepare the sugar syrup by melting the sugar in water. Pour sugar into the coconut mixture and cook for 2-3 minutes. Spread the mixture on a plate and leave it alone. Mewa paag is ready! Just cut them into squares and serve.
Watch Mewa Paag’s step-by-step recipe video below:
Sounds easy, right?! Make this mithai at home and surprise your family with your cooking skills. Let us know in the comments how you like it.
