Traditional Gujarati Methi PakVeg

1

Heat 2 tablespoons of ghee in a pan and fry the edible gum until it puffs up like popcorn. Remove, cool, and crush into a fine powder.

2

In the same pan, heat 1/4 cup of ghee and lightly toast the coconut, ground almonds, and poppy seeds until golden. Remove and set aside.

3

Roast each of the four flours separately in a small amount of ghee until fragrant. Do not brown them.

4

In a large mixing bowl, combine the roasted flours, ground methi, and the toasted almond-coconut mixture.

5

Incorporate all spices—elachi, ganthora, batrisu, ginger, and cinnamon—into the flour mixture and stir well.

6

In a non-stick pan, heat 2 tablespoons of ghee with the jaggery and dates until the jaggery dissolves into a soft, smooth consistency. Avoid overcooking, as this can make the mixture chewy.

7

Combine the jaggery-date mixture with the dry ingredients and mix vigorously while the texture is warm.

8

Adjust sweetness with sugar if desired, mixing well.

9

Transfer the mixture to a tray lined with baking paper, pressing down firmly with your palm to create a level surface.

10

Garnish with sliced almonds and pistachios. While slightly warm, score into blocks.

11

Allow the sweet to set completely before removing it from the tray and storing it in an airtight container.