Methi Paak

  

Ingredients

• 100 gm or ¾ cup methi seeds
• 200 gm or 1 cup milk to soak methi powder
• 250 gm ghee
• 100 gm desiccated coconut
• 100 gm dry fruits - 40 gm almonds,30 gm cashews, 30 gm watermelon seeds
• 50 gm or ¼ cup  edible gum
• 50 gm or ½ cup coarse urad dal flour
• 50 gm or ½ cup coarse gram flour
• 50 gm or ½ cup coarse wheat flour
• 3 tsp poppy seeds
• 400 gm jaggery
• 30 gm or 4 tbsp dry ginger powder
• 30 gm or 4 tbsp batrisu powder *
• 1 tsp cardamom powder
• Garnish with: Almond slits - Pistachio slits, Poppy seeds
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• Preparations
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• • Grind methi dana into fine powder.
  • Soak methi powder with milk for 4-5 hours.
  • Heat 2 tbsp ghee in a pan, add soaked methi powder and roast on low flame till it completely dry and changes its color.
  • After 15-17 minutes methi powder is completely dry and changes its color. Take out methi powder into a mixing bowl.
  • Now add dry coconut in a pan and roast for a minute. Add roasted coconut into a mixing bowl.
  • Then roast dry fruits for a minute and grind them into a coarse powder. Then add coarse dry fruit powder into a mixing bowl.
  • Add 2 tbsp ghee in a pan; add gond and fry on low flame till it completely puffs up.
  • Crushed fried gond with the back side of bowl (or grind into mixture jar). Add crushed gond into the mixing bowl.
  • Heat 1 tbsp ghee in a pan, add coarse urad dal flour and roast till it changes its color.
  • In the same way heat 2 tbsp ghee in a pan, add coarse gram flour and roast till it changes its color.
  • Add 3 tbsp ghee to pan, add coarse wheat flour and roast till it changes its color.
  • Now in a mixing bowl, add poppy seeds and mix everything. Methi pak mixture is ready.
  • Heat the remaining ghee in a pan, add jaggery, and completely melt it on low flame.
  • Switch off the flame; add dry ginger powder, batrisu powder and cardamom powder. Mix well.
  • Add methi pak mixture and mix well.
  • Now immediately transfer the mixture into greased tray level it using spatula and sprinkle sliver of poppy seeds, pistachio and almond on the top.
  • Let it cool down completely. Cut into pieces once set. 

  Notes

  • Grind methi in coarse powder.
  • soaked methi into milk reduces its bitterness and makes it fluffy.
  • roast all flour on low flame till it changes color.
  • switch off the gas, when the jaggery is completely melted.
   
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  *Batrisu, meaning “thirty-two,” gets its name from the precise number of herbs and spices that make up this incredible blend. Each ingredient is carefully selected for its medicinal and warming properties, contributing to a symphony of flavors and health benefits. The quality of each herb is paramount to creating a potent and effective powder. Always source your ingredients from a reputable spice merchant or a traditional herbal store.

  
  

  Main Ingredients (The 32 Spices and Herbs):

• Cardamom (Elaichi): 1 tbsp. Aromatic and warming, aids digestion and soothes the stomach.
• Cinnamon (Dalchini): 1 tsp. Anti-inflammatory, rich in antioxidants, and helps regulate blood sugar.
• Cloves (Laung): 1 tsp. Known for their powerful antiseptic and pain-relieving properties.
• Saffron (Kesar): 1 pinch. Aids in mood regulation, acts as an antioxidant, and gives the blend its beautiful golden color.
• Ginger Powder (Sonth): 2 tbsp. A potent digestive aid and anti-inflammatory, perfect for postpartum recovery.
• Black Pepper (Kali Mirch): 1 tbsp. Enhances the absorption of other nutrients and provides a warming effect.
• White Pepper (Safed Mirch): 1 tbsp. Milder than black pepper but with similar warming and digestive benefits.
• Safed Musli: 1 tbsp. Used in Ayurvedic medicine to boost immunity and energy.
• Kali Musli: 1 tbsp. Supports overall health and vitality, traditionally used for strength.
• Fenugreek Seeds (Methi): 1 tbsp. A traditional halal replacement for Nutmeg. Known for its benefits for new mothers, including postpartum healing and promoting lactation.
• Aaekhro (Bhankari): 1 tsp. Aids in detoxification and has anti-inflammatory properties.
• Nirgundi: 1 tsp. Often used for its medicinal benefits, particularly for pain and swelling.
• Halim Seeds (Garden Cress): 1 tsp. Rich in iron and protein, making them highly nourishing for new mothers.
• Nag Kesar: 7 grams. It aids in digestion and provides a fragrant, spicy note.
• Ashwagandha: 1 tbsp. An adaptogen that helps the body manage stress and supports energy levels.
• Kamar Kas (Lal Gond): 1 tsp. A type of edible gum that strengthens joints and bones, particularly important after childbirth.
• Avak Powder: 1 tsp. Contributes to the medicinal properties of the blend.
• Piper (Long Pepper/Pippali): 1 tsp. Aids digestion and acts as a respiratory tonic, balancing the “Kapha” dosha.
• Mulethi (Yashtimadhu): 1 tsp. Soothes the throat and acts as an anti-inflammatory agent.
• Gokshur: 1 tbsp. Traditionally used to support urinary health and strengthen the body.
• Nag Kesar: 1 tsp. Aids in digestion and provides a fragrant, spicy note.
• Bala (Cinkalal): 1 tsp. A rare herb that contributes to the unique medicinal profile.
• Kamal Kakdi (Lotus Roots): 1 tbsp. Rich in fiber and vitamins, supports healthy digestion.
• Bedana: 1 tsp. Believed to have cooling properties and provides a mild sweetness.
• Aasan Powder: 1 tbsp. Used for its purifying and medicinal effects.
• Tejbal Powder (Tumkur): 1 tsp. Known for its therapeutic properties and as a warming spice.
• Ganthoda (Peppermaul): 2 tbsp. A potent warming spice that aids in improving circulation.
• Shatavari (Asparagus): 1 tsp. A powerful herb known as a “women’s tonic,” supporting hormonal balance and lactation.
• Akkarkara Powder: 1 tsp. Used to improve vitality and has stimulating properties.
• Chopchini Powder (China Root): 1 tsp. Contributes to the detoxification and anti-inflammatory benefits.
• Bhimseni Kapur (Camphor): 1 tsp. Used in very small quantities for its cooling, soothing, and anti-bacterial effects.
• Turmeric (Haldi): 2 tbsp. A potent anti-inflammatory and antioxidant, crucial for healing and recovery.                            

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