First of all, separately in all the three flours add some milk and 1 teaspoon ghee each. Now mix it properly and press it lightly with your hands and rest it for 15 minutes. Now pass it through a sieve and keep all three flours ready. This step gives methipak a very nice texture.
Now in a big vessel take fenugreek powder, ginger powder, batrisu vasanu, poppy seeds and dry fruit powder. Mix everything very well.
Heat oil in a pan and roast edible gum in it. Now crush roasted gum to make powder. Now in the remaining ghee add dates and roast it. Roast desiccated coconut too separately.
Now add gum powder, dates and coconut to the fenugreek mixture.
Now in the same pan, add enough ghee along with udad flour to make a thick paste and roast it until light pink in colour. Even the texture of the flour will become very light. Add this flour to the fenugreek mixture.
Again in the same pan, add ghee along with chana flour and roast it until light pink in colour. Add it to the fenugreek mixture.
Now in the same pan, add ghee and wheat flour and roast it until light pink in colour. Add with other things.
Now again in the same pan, take some ghee and add jaggery to it and cook it on medium flame for 3 to 4 minutes. Add it to the fenugreek mixture along with sugar crystal powder. Mix everything very well. Almost all ghee should be used by this stage, if some ghee is remaining, you can add it to the mixture and mix everything well.
Now grease a steel plate or a baking tray and add the prepared mixture to it. Now spread the mixture evenly and garnish it with some cashew, almond and pistachio slivers. Now with the help of a glass press lightly so that all the nuts can stick to methipak. Leave it for 2 to 3 hours to set. Now cut it into desired shape.
Store methipak in an airtight container. It is beneficial for health to have one piece of methipak everyday in the morning during winters.
