Dhaniya panjiri

Heat 1 tablespoon of ghee in a pan on medium heat. Add the chopped almonds and cashews. Roast until light golden. Remove them and set them aside in a bowl.

Roast Makhana and Coconut: Add another half-spoon of ghee to the same pan.Add the makhana and roast until crisp. Let them cool slightly, then crush them coarsely.In the remaining ghee, add the grated dry coconut and melon seeds. Roast for 1 minute until fragrant, then transfer to the nut bowl.

Roast the Coriander Powder: Add the remaining ghee to the pan on low-to-medium heat.Add the coriander powder.Roast it continuously for 5 to 8 minutes until it turns aromatic, changes color slightly, and loses its raw smell. Be careful not to burn it.

Mix and Cool Turn off the heat. Add the roasted dry fruits, crushed makhana, and cardamom powder directly into the warm coriander mixture.

Allow the mixture to cool down completely.Once cooled, add the powdered sugar (or boora) and raisins. Mix everything thoroughly. (Adding sugar to a hot pan will melt the sugar and ruin the texture).