Magajtari no Paak – Melon Seed Fudge

The Paind post yesterday was all about clever and ingenious use of various ingredients for their potential medicinal properties and ingenious ways they have been used to create some of the finest medicinal foods we have on our repertoire. In the past nuts like almonds, cashews, walnuts would cost a bomb. Most could not and still cannot afford almonds, cashews or walnuts to be used lavishly. But these nuts were important, for the qualities they hold. Hence there were substituted with seeds or nuts with similar or sometimes superior properties. One such seed that is used to replace cashews and almonds is Magajtari or melon seeds. Used extensively to thicken the curries, added to Mukhvas or digestives, to enrich granola bars or bread, the Magajtari seeds are quite versatile in use. I have learnt the use of Magajtari seeds has given Gujarat’s most popular mithai Magaj its name because traditionally Magajtari seeds were added to this fudge. They are known to improve memory ( they are good for Magaj/brain hence the name magaj/magaz it seems) apart from being good for kidney, skin, hair, heart, digestion and much more. And are nutritionally dense and affordable for all.

The recipe shared here uses Magatari seeds along with milk and sugar to concoct a fudgy paak that can be equally beneficial for children and adults. The addition of Naagkesar spice gives it the warmth it needs as Magajtari seeds are appreciated for their body cooling properties. I suppose the warming spices help maintain that balance. The ingredient list is minimal however, it does need time and patience as the milk does take a good 1 hour to thicken.