Panchmeva Paag | Nariyal Paag is a popular prasad or bhog recipe prepared on the occasion of Shri Krishna Jnamashtmi.Janmashtmi is celebrated as the birthday of Lord Krishna. On this day, the eighth avatar of lord Vishnu, Lord Krishna was born to Devki And Vasudev.he was later raised by his foster parents Yashoda and Nand baba in Vrindavan.

What is a celebration without good food in India? And when it comes to Janmashtami, binging on sweets is one of the most anticipated parts of the celebration. However, buying sweets on this day is not considered to be a great idea as there is a fear of adulteration, so check out some Janmashtami sweet recipes like makhan mishri,nariyal paag,sunthawada,dhaniya pangiri,makhan,panchamrut,ladoo that you can easily try at home.

Here we are going to prepare panchmeva paag or barfi which has following basic ingredients like grated dry or wet coconut(in this recipe I have used grated dry coconut and dessicated coconut),sugar,makhane,dry fruits of your choice,ghee and few sliced dry coconut.

Panchmeva Paag is very delicious and requires a very small amount of ghee,however lots of sugar is used.If you are not restricted to sugar, you can make and eat this coconut sweet.

Last but not least, add Tulsi leaves in your Prasad as Krishna loves Tulsi leaves and his Prasad is incomplete without it.

So celebrate this Janmashtami with this delicious preparation of favourite food of Lord Krishna and share your feedback with us in the comment section below.

• Sunthawada
• Dhaniya Panjiri
• Mathura Peda
• Makhan Mishri
• Panchamrut
• Ladoo

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Panchmeva Paag | Nariyal Paag | Janmashtmi Special

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course : bhog,prasad,sweet

cuisine : north indian

prep : 15 minutes

cook : 15 minutes

total : 30 minutes

servings : 4

author : suchita pradeep satpute

(1 CUP = 250 ML)

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INGREDIENTS :

• ½ cup Grated dry coconut
• ½ cup Dessicated coconut
• ¼ cup Sliced dry coconut
• 1 cup Makhane (foxnuts)
• ½  cup of Sliced Dry fruits like kaju,badam,kishmish of your choice.
• Pistas for garnishing
• ½ tsp elaichi or cardamom powder
• 3-4 tsp Desi ghee
• 1 cup Sugar
• ½ cup Water

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METHOD :

• First grate the dry coconut.(if using fresh coconut remove the black part and then grate it)
• Make few slices of coconut.
• Slice the dry fruits.
• Grease the plate with ghee or butter paper.
• Now in a pan add one tsp of ghee and then add the sliced dry fruits and roast them.See that they don’t get burnt.
• Next again add a tsp of ghee and add the makhane(foxnuts).Roast them till the makhane gets crispier.
• Remove them into the plate and crush them coarsely.(don’t make the powder)
• Add the grated coconut (I have also add dessicated coconut powder).
• Next add sliced dry coconut.
• Roast it on mild flame.
• Remove it in a plate.
• Now in the same pan add sugar and water.
• Mix till the sugar gets mixed.
• Add cardamom powder to it.
• Cook the syrup to one string consistency.
• Now add all the roasted ingredients and mix well.
• Mix till all are binded properly.
• Transfer the mix into the greased plates.
• Tap it with the spoon so that it is evenly spread.
• Garnish it with pista’s.
• Let this set for next 30 minutes.
• After 30 minutes cut it into equal square pieces.
• Your Nariyal Paag or Panchmeva Paag is ready to serve.

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RECIPE NOTES :

• You can use grated fresh coconut,dry coconut or dessicated coconut for making this paag or barfi.
• Dry fruits are important and cannot be skipped.Add them as per your choice.
• Nariyal ka pag is very delicious and requires a very small amount of ghee.
• However lots of sugar is used.
• The sugar syrup prepared should be of one string consistency.

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Step by step method of preparing Panchmeva Paag | Nariyal Paag | Janmashtmi Special :

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• First grate the dry coconut.(if using fresh coconut remove the black part and then grate it)
• Make few slices of coconut.
• Slice the dry fruits.
• Grease the plate with ghee or butter paper.

• Now in a pan add one tsp of ghee and then add the sliced dry fruits and roast them.See that they don’t get burnt.

• Next again add a tsp of ghee and add the makhane(foxnuts).Roast them till the makhane gets crispier.

• Remove them into the plate and crush them coarsely.(don’t make the powder)

• Add the grated coconut (I have also add dessicated coconut powder).
• Next add sliced dry coconut.
• Roast it on mild flame.
• Remove it in a plate.

• Now in the same pan add sugar and water.
• Mix till the sugar gets mixed.

• Add cardamom powder to it.

• Cook the syrup to one string consistency.

• Now add all the roasted ingredients and mix well.
• Mix till all are binded properly.

• Transfer the mix into the greased plates.

• Tap it with the spoon so that it is evenly spread.

• Now Garnish it with pista’s.

• Let this set for next 30 minutes.
• After 30 minutes cut it into equal square pieces.

• Your Nariyal Paag or Panchmeva Paag is ready to serve.

If you have made this recipe, please be sure to rate it in the recipe card below. Sign up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.

 

Like our videos? Then do follow and subscribe to us on Youtube to get the latest Recipe Video updates.