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Cook Time 1 hour 30 minutes
Ingredients Method Notes

Ingredients
  

  • 250 grams Magajtari seeds/melon seeds ground to a powder
  • 1/3 cup ghee
  • 1.250 litres full cream milk
  • 250 grams sugar adjust the quantity as per your preference
  • 1 teaspoon nutmeg green cardamom and naagkesar, powdered

Method
 

  1. In a heavy bottom pan heat the ghee and add the ground Magajtari seeds.
  2. Roast them on a very low flame to pinkish brown. It will take around 15 t0 20 minutes.
  3. Add all the milk, continue to cook for 10 minutes.
  4. Add the sugar.
  5. Take care as the mixture will splash and splutter as it cooks and thickens.
  6. Continue cooking it till the mixture is thick and starts to leave the sides or releases ghee.
  7. Add the spice powder. Cook for couple of minutes.
  8. Remove from flame.
  9. Prepare a plate/thali or a pan by greasing it with ghee.
  10. Once the mixture comes to room temperature, transfer the cooked Magajtari Paak on to the prepared plate.
  11. Spread it well.
  12. If you wish, garnish it with slivered almonds or roasted magajtari seeds.
  13. cut in squares after it sets well. Don't get alarmed as the mix will remain a little fudgy.
  14. Store in air tight container and enjoy one square every morning.

Notes

I had some Safflower strands on hand, waiting their turn to be used in some recipe. Hence, I have added some to it. You may add saffron but It is completely avoidable. This is a very thrifty Paak hence, the recipe does not call for any expensive ingredients.