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Dhaniya panjiri

Ghee- 1/3 cup
Corriander seed- 2cup
Cashewnut- 10-12
Makhana-1/4 cup
Almond - 10-12
Grated coconut- 1/2 cup
Cardamom powder- 1/2 cup

* Heat Ghee in a pan and fry  cashewnut,  almond and makhana. Till light golden colour. Makahana must must be crisp
* Coarsely  grind the above mixture.
* Heat 1/4 cup of ghee and add coriander seeds. Cook till fragrant  and brown.
* Grind the coriander  seeds finely.
* Again heat ghee in a pan add corriander seeds and Coarsely  grinded cashewnut,  almond and makhana. Cook for a minute and then switched off the flame.
*Now add castor  sugar and grated coconut. Mix well.
*Garnished with slivered cashewnut and almond.

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