Producer: Mehak Pal Editor: Mohit Bisht
Heat ghee in a pan and add coarsely crushed cashew nuts and almonds. Remove them in a bowl and keep them aside. Roast makhana in the same pan and remove once they are roasted. Now, roast coriander powder, add the roasted nuts, and mix well. Remove the pan from the heat, once the mix cools down add grated dry coconut and powdered sugar.
Heat ghee in a kadhai and roast besan. Once it turns light brown, turn off the flame and let it cool. Add the sugar and cardamom and mix well by rubbing it with your open palm against the base of the bowl. Shape into tight, hard balls. Garnish the top of each ball with almonds and pistachios.
Cut the makhanas into halves with a knife and keep them aside in a bowl. Heat ghee in a pan and pan-fry the makhanas. Allow them to cool down for a while. Prepare the chashni for the paag by adding powdered sugar to a pan along with water. Cook till the sugar granules melt. Once the sugar syrup is prepared, add the fried makhanas along with grated coconut to the pan and give the mixture a nice stir. Allow the mixture to cool, transfer it onto a plate, and allow it to set.