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Eeda Pak

Course Desserts & Tea Snacks
Prep Time 30 minutes
Cook Time 1 hour
Author Niloufer Mavalvala


  • 450 gm clarified butter or ghee
  • 25 large egg yolks
  • 25 tbsp sugar
  • 2 cup of water
  • 125 gram peeled almonds
  • 125 gram peeled pistachios
  • 250 gram mixed seeds; pumpkin, melon, magaj, sunflower
  • 6 tbsp singora powder/ dry water chestnut powder
  • 8 tbsp ginger powder
  • 2 tbsp piprimur powder
  • 1 tbsp cardamom and nutmeg powder
  • 1 tbsp white pepper powder
  • 1 tbsp vanilla essence
  • 1 tsp saffron threads, crushed


  • In a pan heat the sugar and water. Ensuring all the sugar has melted, bring to a boil to make an aik taar no sero/ light syrup. Let it cool.
  • Dry roast the nuts and seeds. Grind them.
  • Now in a fry pan add a few tablespoons of the clarified butter (ghee) and add all the ground nuts, seeds and singer powder. Stir constantly and cook for a few minutes.
  • Beat the egg yolks in a bowl and mix it in the cooled syrup until properly incorporated. Add the fried nuts and seeds, including the ghee used to cook it in, and add the rest of the ghee.
  • Cook on a low fire, stirring often to ensure it is all cooks until it comes together. It will turn to a caramel colour and takes 30 to 45 minutes.
  • The Eeda pak will come together as a large ball. Add the ginger, piprimur, cardamom, nutmeg, white pepper, saffron powders and the vanilla.
  • Mix it well and remove from the fire. Cool and store in glass bowls which can be covered and refrigerate.


  • Use fresh eggs, ensure there is no shell left in the yolks.
  • Aik tar no sero, is a typical way of preparing a sugar syrup for most Parsi Sweets. It is very important to check that every single crystal of sugar is melted on a low flame before it comes to a boil. Otherwise it will crystalise once it cools down, making the entire eeda pak crystalised.