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Explore नारियल मखाना पाग-जन्माष्टमी रेसिपी ❤️😋Quick Dry coconut Makhana paag/Janmashtmi mewa paag recipe with 625,017 views, 6,334 likes, and 322 comments. Experience the impact of this video content that has captured audience attention.

Nariyal Paag Recipe #nariyalpaagrecipe Nariyal Paag Recipe is a varient of Mewa Paag recipe Coconut Pak a Janmashtami ki recipe. Quick Dry Coconut Makhana Paag os a Janmashtami Nariyal Paag Recipe. Nariyal paag recipe is a Coconut barfi recipe. Nariyal ka Paag Coconut sweet dish is a popular sweet dish of North India. Nariyal ka paag is very delicious and doesn't require any ghee. Mewa paag is a dessert recipe for Janmashtami festival sweet in India. #nariyalpaag #nariyalbarfi #nariyalkibarfi #coconutbarfi #nariyalpag #nariyalpak #mewapag #coconutburfi #janmashtamispecial #janmashtamirecipe Ingredients: Dry coconut (Nariyal): 1 whole coconut, which yields about 1.75 to 2 cups of grated coconut [01:31]. Melon seeds (Kharbuje ke beej): 1/3 cup [01:46]. Sugar: 2 cups [04:15]. Water: 1 cup [04:22]. Cardamom powder (Elaichi powder): A small amount for flavor [03:41]. Nutmeg (Jaiphal): 1/4 teaspoon, grated [03:47]. Black pepper powder: 1/4 teaspoon [03:52]. Optional: Almond slivers (Badam), about 2 tablespoons, and poppy seeds (Khaskhas), about 2 tablespoons [02:59]. Instructions: Grate the coconut: Take a dry coconut and grate it using the medium-sized holes of a grater. You don't need to remove the brown part [00:54]. Roast the melon seeds: Heat a pan on medium flame. Add the melon seeds and dry roast them for 1-2 minutes until they start to splutter and puff up slightly. Then, transfer them to a plate [02:03]. Roast the coconut: In the same pan, add the grated coconut. Roast it on a low-medium flame for 1-2 minutes until it becomes fragrant. Be careful not to change the color [02:37]. Once done, transfer it to a plate [02:54]. Roast optional ingredients: If using, lightly roast the almond slivers and poppy seeds for about a minute in the same pan. Once done, add them to the plate with the other roasted ingredients [03:11]. Mix the ingredients: Combine all the roasted ingredients on one plate. Add the cardamom powder, grated nutmeg, and black pepper powder. Mix everything well and set it aside [03:41]. Prepare the sugar syrup: In the same pan, add 2 cups of sugar and 1 cup of water. Turn the flame to high and stir constantly until the sugar dissolves completely [04:27]. Check for one-string consistency: Continue to cook the syrup until it reaches a one-string consistency. To check, take a small amount of syrup between your thumb and forefinger and pull them apart. A single string should form and not break. This is a crucial step to ensure the paag sets correctly [05:08]. Combine the mix with syrup: Reduce the flame to low. Add the entire roasted ingredient mix to the sugar syrup and stir until everything is well combined. Continue cooking on a low-medium flame until the mixture starts to come together and leaves the sides of the pan [05:26]. Set the paag: Turn off the gas and pour the mixture onto a ghee-greased steel plate or tray [06:06]. Use a flat-bottomed bowl or a spatula to level the surface [06:21]. Cut the pieces: Let the paag cool slightly. While it is still a little warm, use a knife to make cut marks in a diamond or square shape [06:35]. Final step: Once the paag has fully cooled and set, you can remove the pieces. To easily lift the pieces, you can briefly warm the bottom of the plate over a low flame for a few seconds [07:18]. Store: The Nariyal Paag can be stored in an airtight container at room temperature for over a month [08:15]. nariyal paag, nariyal barfi, nariyal ki barfi, coconut barfi, nariyal pag, nariyal pak, mewa pag, coconut burfi, nariyal paag recipe, janmashtami special, janmashtami recipe, janmashtami special recipes, mewa pag recipe in hindi, coconut pag recipe, shorts, khopra pak,

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