Methi Paak is a traditional Ayurvedic winter delicacy, especially popular in Gujarat and Maharashtra. It is primarily consumed during the colder months because it provides warmth, energy, and helps build immunity. The key ingredient, methi (fenugreek seeds), is known for its medicinal properties and is often used to relieve joint pain, improve digestion, and regulate blood sugar. This sweet combines the bitterness of fenugreek with the sweetness of jaggery and the richness of ghee, creating a balanced and healthful treat.
Methi Pak is often consumed for its therapeutic properties, especially in the winter months, as it aids in joint pain and provides warmth to the body. Enriched with dry fruits and flavored with spices like ginger and cardamom, Methi Pak is a perfect example of a sweet that’s delicious and beneficial for health.
Recipe for Methi Paak
Ingredients
- Fenugreek seeds (methi seeds) – 1 cup/ 150 gms approx(100gms = 3/4 cups)
- Milk – 1 cup/ 200 gms approx to soak methi powder
- Ghee – 1 cup/ 250 gms
- Jaggery (grated) – 1 ½ cups/ approx 400 grms
- Coarse Whole wheat flour – 1 cup/ 100 grams
- 50 grams or ½ cup coarse urad dal flour
- 50 gram or ½ cup coarse gram flour
- Dry fruits (almonds, cashews, pistachios) – ½ cup (chopped)
- Edible gum (gond) – ¼ cup
- Poppy seeds (khus khus) – 3 tbsp
- Seeds (Watermelon, sunflower) 30gms
- Grated coconut/ desiccated coconut – ½ cup/ 100 grams approx
- Cardamom powder – 1 tsp
- Nutmeg powder – ½ tsp
- Dry Ginger powder – 30 grams / 4 tbsp
- Additionally, you can also add 4 tbsp of batrisu/ katla powder (Powder is a potent blend of Ayurvedic herbs and ingredients such as Fenugreek, Cumin, Cinnamon, Clove, and Asparagus known for their profound medicinal value.)
- Garnish with: Almond slits – Pistachio slits, Poppy seeds
Ingredients
- 100 grams or ¾ cup methi seeds
- 200 grams or 1 cup milk to soaked methi powder
- 250-gram ghee
- 100-gram desiccated coconut
- 100 gram dry fruits – 40 grams almonds,30 grams cashews, 30 grams watermelon seeds
- 50 grm or ¼ cup gunder
- 50 grams or ½ cup coarse urad dal flour
- 50 gram or ½ cup coarse gram flour
- 50 grams or ½ cup coarse wheat flour
- 3 tsp poppy seeds
- 400 grams jaggery
- 30 grams or 4 tbsp dry ginger powder
- 30 grams or 4 tbsp batrisu powder
- 1 tsp cardamom powder
- Garnish with: Almond slits – Pistachio slits, Poppy seeds.
Method
- Prepare the fenugreek powder
- Dry roast the fenugreek seeds on low heat until fragrant.
- Grind them into a fine powder.
- Preparing Fenugreek/ Methi
- Soak methi powder with milk for 4-5 hours.
- Grind them into a fine powder.
- Once cooled, 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 15-20 minutes methi powder is completely dry and changes its color. Take out methi powder into a mixing bowl.
- Fry the edible gum
- Heat 2 tbsp ghee in a pan and fry the edible gum until it puffs up.
- Remove and crush it into small pieces.
- Crushed fried gond with the back side of bowl (or grind into mixture jar). Add crushed gond into the mixing bowl.
- Roast the flour
- 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.
- In the same pan, add the remaining ghee and roast the wheat flour on low heat until golden brown and aromatic. Set aside.
- Roasting other ingredients
- 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.
- Cook the jaggery mixture
- In another pan, heat the milk and jaggery until the jaggery melts. Stir well and ensure no lumps remain.
- If jaggery is soft just add jaggery to ghee and let it melt completely on low flame. Milk is optional
- Combine ingredients
- Add the roasted flour, fenugreek powder, crushed edible gum, dry fruits, grated coconut, and poppy seeds to the jaggery mixture. Mix well to combine.
- Flavoring
- Add cardamom powder, dry ginger powder, nutmeg powder, and batrisu powder(optional) for aroma and flavor. Stir continuously until the mixture thickens and leaves the sides of the pan.
- Mix Well
- Set the Paak
- Immediately while it’s still warm, Transfer the mixture to a greased plate or tray. Spread it evenly and allow it to cool.
- Level it using a spatula and sprinkle a sliver of poppy seeds, pistachio, and almond on the top.
- Let it cool down completely.
- Cut into pieces once set. Or give the authentic shape of adadiya.
- Once set, cut into small squares or diamond shapes, or any authentic shape of adadiya as in the traditional Gujrati way.
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.
Benefits of Methi Paak
- Boosts Immunity
- Fenugreek seeds are rich in antioxidants and nutrients that help strengthen the immune system.
- Relieves Joint Pain
- The warming nature of methi and edible gum helps reduce joint and muscle pain, making it ideal for elderly people.
- Improves Digestion
- Fenugreek aids in digestion, prevents constipation, and promotes gut health.
- Regulates Blood Sugar
- Fenugreek seeds are known to improve insulin sensitivity, making this sweet a good option for people managing diabetes (in small portions).
- Promotes Lactation
- Methi is traditionally used to boost milk production in nursing mothers.
- Increases Stamina
- The combination of jaggery, dry fruits, and methi provides energy and stamina, which is especially beneficial during winter.
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