Serves 1
Directions
- 1Dry roast the makhana until crispy.
- 2Dry roast the sesame seeds and keep them aside.
- 3Add ghee to a pan.
- 4Add jaggery and melt it on a slow flame.
- 5Add water and mix well.
- 6Add salt, saunf (fennel seeds), dry ginger powder, and haldi.
- 7Mix well and cook for 3-4 minutes.
- 8Add the roasted makhana and sesame seeds.
- 9Mix well to coat the makhana.
- 10Pour the mixture onto butter paper to cool down.
- 11Garnish with dry rose petals.
Ingredients
- 3 cups Makhana
- 0.25 cup Sesame seeds
- 2.5 tbsp Ghee
- 0.75 cup Jaggery
- 3 tbsp Water
- 0.5 tsp Salt
- 1 tbsp Saunf (fennel seeds)
- 0.5 tbsp Dry ginger powder
- 0.5 tsp Haldi
- Dry rose petals
Equipment
panspoonbutter paper
Tips
- This recipe is healthy and tasty.
- Use Akshyakalpa's ghee for best results.
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