Dhaniya Burfi (Coriander Katli)

Heat 1 tbsp ghee in a pan. Lightly roast the chopped nuts, makhana, and dry coconut until fragrant; set aside. Add the remaining 2 tbsp ghee and coriander powder to the pan. Roast on low flame for 5–6 minutes until nutty and fragrant.

In a separate pan, combine sugar and water. Boil over medium heat until it reaches a 1.5 to 2-string consistency (a drop cooled between your fingers should form clear threads).

Reduce heat to low. Add the roasted coriander powder, coconut, nuts, and cardamom powder into the syrup. Stir continuously until the mixture thickens, leaves the sides of the pan, and comes together into cohesive dough.

Transfer immediately onto a ghee-greased plate or silicone tray. Press flat using the back of a greased spatula. Garnish with slivered nuts or rose petals, press down gently, and allow it to cool for 15–20 minutes. Cut into diamond or square pieces before it fully hardens.