On the sacred festival of Shri Krishna Janmashtami, Mingi Pag holds a special place among the 56 dishes prepared for Bala Gopala. This traditional sweet, made from pumpkin seeds (also known as magdh ki giri), is considered highly favored by Lord Krishna.
Typically, it is assumed that preparing any pag or barfi requires a large amount of khoya or milk; however, this type of pag is made without using khoya or milk. It only requires pumpkin seeds, sugar, a small amount of ghee, and can be ready in just a few minutes.
This sweet is characterized by a crunchy, rich, and delightful texture. If you want to prepare an ideal, non-sticky, melt-in-your-mouth Mingi Pag to please Kanha Ji this Janmashtami, you should pay attention to this simple recipe.
The following ingredients are needed for preparation: 1 cup of pumpkin seeds (also called mingi and magdh ki giri), 1 cup of sugar, 1/2 cup of water, 1 tablespoon of ghee (for roasting seeds and greasing the mold), 1/2 teaspoon of cardamom powder, and a pinch of javitri or nutmeg (optional, for better aroma).
First, the pumpkin seeds must be roasted. Heat 1 teaspoon of ghee in a heavy pan, then add the pumpkin seeds. They must be constantly stirred over low heat. After some time, the seeds will begin to crackle and increase in size. When they acquire a light golden color and a pleasant aroma, they should be transferred to a plate. It is recommended to cover the pan while roasting, as the seeds may scatter.
Optionally, half of the roasted seeds can be ground. Some seeds are pulsed in a blender for only 2 seconds or lightly crushed in a mortar to obtain coarse crumbs. The remaining seeds are left whole. This helps improve the binding properties of the pag.
Next, prepare the syrup. In the same pan, heat 1 cup of sugar and 1/2 cup of water over medium heat. After the sugar dissolves, the syrup needs to be cooked for 3-4 minutes. When the syrup reaches a consistency of 1.5–2 strings, cardamom powder is added to it.
After this, the roasted pumpkin seeds are added to the finished syrup, reducing the heat to the lowest setting and stirring constantly. After 1-2 minutes, the mixture will start to thicken and separate from the sides of the pan. As soon as the mixture takes on a white, flaky appearance, similar to flakes, the gas should be turned off immediately.
The hot pag should be poured onto a plate or baking sheet previously greased with ghee. Then, use a spoon to evenly spread the hot mixture across the entire surface. While the pag is still warm, make the desired incisions (square or diamond-shaped) with a knife. After 10-15 minutes, when the pag has completely cooled and hardened, it can be cut into pieces. A tulsi leaf can be placed on top for offering to Kanha Ji.