#kj6 Makhana Pag is basically sweet from Uttar Pradesh. In U.P. there is a tradition to make Makhana Pag on Janmastami. Even Makhana Pag is served to mother of new born baby for health purposes. Giving little twist in traditional recipe, I have added almonds, cardamoms & saffron in it. It makes it soft & crunchy both texture & cardamom & saffron make it more aromatic.
Cut makhana into medium pieces. Also cut almonds into medium pieces.
Heat ghee & fry both makhana & almonds, turn by turn.
Now in a thick bottom pan, add sugar & water till sugar is soaked.
Bring it to boil,stir occasionally. Once it start boiling , add saffron. Let this sugar syrup boil till it becomes of three strands. It means thick. Remember, three strand sugar syrup thickens fast.
Once it near to come three strands syrup, add cardamom powder also.
Then add both makhana & almonds in sugar syrup. Mix well. Set it in greased thali or tin.
It will take approximately one hour to set. Then cut it into pieces & store it in air tight container.
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