Panjiri

Method

Break the makhanas into 2-3 pieces. Dry roast these for 10 mins on very slow fire.

Heat enough ghee to fry the almonds to a light brown. Be cautious while frying these as they get brown very fast and give a burnt taste. Frying should be on low heat. Remove these in a tray.

Fry makhanas till crisp. This too on medium heat. Remove and keep aside.

Fry goand these would swell 4-5 times their original size. Fry till crisp, remove and keep aside.

Fry chironji for not more than 7 -10 mins on low heat. Keep aside.

Roast the grated coconut with 1-2 table spoon of ghee for 10-15 minutes on low heat. This should give roasted nutty aroma. Keep aside.

In a large kadhai, add boora and little water to make a single thread consistency chasni (sugary liquid)

Immediately add all the ingredients to it. Coat  well.

Take a large plate spread about 2 table spoons of ghee and pour this mixture.

Ideally it should be 2" thick, leave it to set for about 3-4 hrs.

Cut and serve.