Gurh Makhana

Instructions

1. In a pan, dry roast the makhana on low flame until they are slightly golden and crunchy. Set aside.
2. In the same pan, add water and jaggery. Stir until the jaggery dissolves completely.
3. Once the jaggery syrup reaches a one-string consistency, add the roasted makhana and mix well.
4. Sprinkle cardamom powder and mix again. Cook for another 2-3 minutes.
5. Grease a plate with ghee and spread the mixture evenly. Allow it to cool and set.
6. Once set, cut into desired shapes and serve.

Tips

• Ensure the jaggery is pure for better taste.
• You can add nuts or dried fruits for extra flavor, if desired.