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Methi Pak Or Adadiya Pak -Fudge With Indian Herbs And Spices

Ingredients
  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)
  Cardamom powder To Taste
  Vasanu batrisu 3 Tablespoon (Optional)
  Sugar/Jaggery 1 Cup (16 tbs)
  Almonds 1 Tablespoon, slivered (To garnish)
  Pistachio 1 Tablespoon, crushed (To garnish)
  Cooking spray 2 Dash (To grease the plates/thalis)
Directions

MAKING
1. Take a heavy bottomed pot, heat it to a medium temperature and melt the ghee.
2. 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.
3. 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.
4. Cook the flours one by one separately if possible. The black gram flour and the wheat flour may be cooked together.
5. 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.
6. 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.
7. Coat the dates with any of the flour so that they stay separate and do not stick to each other.
8. 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.
9. Once cooked add the ground almonds and stir for some time to combine all the ingredients.
10. 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.
11. Add vasani batrisu (optional) and combine well.
12. When the mixture is cooled or just warm, add the sugar and combine well into the flour mixture.
13. Grease large plates with edges (Indian thalis used) and spread the mixture on it. Use a small bowl to smooth-en the surface.
14. After a couple of hours, you can cut pieces out of the hardened spread mixture on the plates.

SERVING
15. Garnish with sprinkles of slivered dry fruits and cardamom powder, if desired and serve.

Things You Will Need
1. A large heavy bottomed pot

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Gujarati
Course: 
Dessert
Taste: 
Sweet
Ingredient: 
Gram Flour
Preparation Time: 
15 Minutes
Cook Time: 
90 Minutes
Ready In: 
105 Minutes
Servings: 
6
If you're looking for some gujarati sweets recipe, then you must check this out. This is a rich gujarati sweet. It's so healthy that even one piece a day keeps you running the whole day. Don't forget to watch the video before trying it at home.

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2 Comments

janti's picture
can you use gunder ? tnx you been a good help luv your mathi pak recipe
Samina.Tapia's picture
Hi Janti, yes you can definitely add gunder to the pak. Do you know how to splutter the gunder in ghee? Once you do that, remove and keep aside then add back just before you transfer the pak mixture to a plate or pan for cooling.