How to make Paggi Meva -

It consists of sugar coated makhanas, kharbuja beej, gari (coconut gratings) and gond (edible gum).

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lotus Seeds (मखाने), Sugar (चीनी)

Cuisine : Punjabi

Course : Desserts

For more recipes related to Paggi Meva checkout Phool Makhane Ki Kheer. You can also find more Desserts recipes like Honeycomb Strawberry Sweet Rice Parval Pedas Jammy Coconut Sponge

Paggi Meva

Paggi Meva Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Paggi Meva Recipe

  • Lotus Seeds 50 grams

  • Sugar 1 1/2 tablespoons

  • Water 1 1/2 tablespoons

  • Ghee 1 teaspoon


Step 1

Cut the makhanas into three pieces and remove the black hard husk. Heat the ghee in a kadai and sauté the makhana pieces on medium heat without browning them. Add powdered sugar and mix well. Add the water and mix again taking care that the makhanas are not browned. The sugar should coat the makhana pieces.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.