Janmashtami Makhana Gari: Tips for making Makhana-Gar Pag for Janmashtami’s enjoyment-The correct way of rosting, the perfect ratio of the syrup and the right trick to dry the pag, so that both taste and texture are the best.
Janmashtami Makhana Gari Paag: Makhane is used for enjoyment in Janmashtami. Some people also make a pag of poverty along with makhana. If you too are making Makhana and Gari Pag on the day of Janmashtami, then take care of some things so that the pag does not become very tight or loose. Let us know what to take care of to make Janmashtami Pag delicious.
Make sure to roast the poverty
Women often make a big mistake while making Makhana Pag. Makhana and Gari are put in sugar syrup without roasting. Due to which the test of Makhane does not come well. Neither does it take crunchy to eat makhana. You should roast makhana and ghee in ghee. Its taste can be spoiled even after frying the makhana too much. Fill makhana in light flame for about 5 to 6 minutes.
The right ratio of sugar syrup is necessary
⅔ Prepare sugar syrup for poverty and pugs by mixing half a cup of water in the cup of sugar. If you keep half water and half the sugar ratio, then the poverty will be loose and it will not look good to eat. If you want the pag to be delicious, then you should include the right sugar and water quantity.
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Cook pag until sugar becomes dry
After a wire syrup is ready, you put the makhana and roasted poor in the syrup. You have to run the syrup until the syrup layer is visible over the makhana and the poor. If you stop the heat in the middle, then Makhana Gari Pag will be wet and it will not look good at all. Keep the heat slow and slowly until the syrup is completely wrapped. Then turn off the gas and take out the pag in a plate.
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