Recipe: Delicious Salampaak

Dustin Torres
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Recipe: Delicious Salampaak
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Recipe: Delicious Salampaak Delicious, fresh and tasty.

Salampaak. This is a famous gujrati winter recipe which is full of healthy ingredients and its fudgy texture makes it a favourite of young and old both SalamPak. Com is an unique Pakistan Portal to collect all the healthy and useful info of Pakistan and publish it on one page. We will wait for your suggestions and submissions to improve the portal.

Besides its rich taste, it has a high medicinal value too.

Salam Pak is a herbal health tonic.

The main ingredient of this formulation is Salep Orchid.

You can cook Salampaak using 26 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Salampaak

  1. You need 500 gms of khoya.

  2. It’s 500 gms of Sugar.

  3. Prepare 50 gms of Cashewsnut powder.

  4. You need 50 gms of Almond powder.

  5. You need 25 gms of Pistachio powder.

  6. You need 25 gms of Watermelon seed powder.

  7. You need 5 gms of Black Musli powder.

  8. You need 5 gms of White Musli powder.

  9. You need 5 gms of Aasan powder.

  10. It’s 10 gms of Peppermaul (ganthoda powder).

  11. You need 10 gms of White pepper powder.

  12. It’s 20 gms of Dry ginger powder.

  13. Prepare 50 gms of Lotus seeds powder.

  14. You need 10 gms of Nutmeg powder.

  15. Prepare 10 gms of Mace powder.

  16. Prepare 10 gms of Satavari powder (asparagus racemosus).

  17. Prepare 10 gms of Cardamom powder.

  18. Prepare 10 gms of Salam panja (dactylorhiza hatagirea).

  19. It’s 10 gms of Poppy seed powder.

  20. You need 50 gms of Water Chestnut powder.

  21. Prepare 50 gms of Dry dates powder.

  22. Prepare 250 gms of Dates.

  23. You need 200 ml of Milk.

  24. Prepare 200 ml of Water.

  25. You need 20 gms of Batrisu powder(optional).

  26. You need 500 gms of Ghee (clarified butter).

Salep Orchid refers to the tuberous roots of many species of orchid plants found in cooler climates.

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Salampaak instructions

  1. Heat water, ghee and sugar in deep heavy bottom pan at medium - low flame till sugar dissolve. Mix all masala except nutmeg, mace batrisu powder stir for 5-7 minutes..

  2. Add dates and khoya for 5-7 minutes stir constantly now add milk mix and stir constantly till it releases ghee (it will take approximately 20-25 minutes) now mix nutmeg, mace and batrisu powder. Transfer into greased plate let it cool for 1 day. Heat 100 gms ghee spread on salampaak cool it for 2 hours, garnish with pistachio and serve..

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