Step-by-step
1
firstly, in a large kadai heat 1 tbsp ghee and roast ½ cup almonds, ½ cup cashew, ½ cup walnuts and ¼ cup raisins.
2
roast on low flame until the dry fruits turn golden and crunchy.
3
now add 2 tbsp sesame, 2 tbsp pumpkin seeds and 2 tbsp sunflower seeds.
4
continue to roast until they turn crunchy.
5
keeping the flame on low add ¼ cup dry coconut and roast until the coconut turns golden brown.
6
in a blender take 1½ cup pitted dates and blend without adding water. pulse and blend to prevent from mixi getting stuck.
7
now add in dates paste to the roasted nuts.
8
continue to roast until the dates are well combined with nuts.
9
to prepare khova, heat 1 tsp ghee and add ¼ cup milk.
10
now add ½ cup full cream milk powder.
11
keeping the flame on low, stir continuously.
12
the mixture starts to thicken.
13
after 5 minutes, the mixture starts to separate from the pan.
14
keep mixing until it forms a lump. finally, instant khoya is ready.
15
transfer the khova over the dry fruit mixture. you can alternatively use 100 grams of store brough khova.
16
also, add ½ tsp cardamom powder and mix well.
17
break the lumps and continue to cook on low flame until everything is well combined.
18
transfer the prepared mixture into a greased plate lined with baking paper. set well forming a block.
19
allow setting for 30 minutes in the refrigerator.
20
now unmould and cut into pieces.
21
finally, serve khajur pak or store in an airtight container for a month in the refrigerator.
Video
Notes
- firstly, add nuts of your choice to make pak healthy and tasty.
- also, roast the nuts on low flame to prevent from burning.
- additionally, you can use store brought khova instead of instant homemade mawa.
- finally, khajur pak recipe tastes great when prepared with a variety of nuts.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/khajur-pak-recipe-khajoor-pak-recipe/