Punjabi Special Dry Fruits Panjiri

Cooking Steps

1. Heat 2 tbsp ghee in a heavy-bottom pan. Fry the gond and keep it in a separate plate.

2. Fry the almonds and cashew nuts. Add dry ginger powder and ajwain.

3. Add the remaining 2 tbsp ghee and add fox nuts. Cook for 2-3 minutes on low to medium heat.

4. Add char magaz and cook for a few seconds. Add coconut and cook for 1 minute.

5. Finally, add the raisins and cook for another half minute.

6. When cool, add boora sugar, desi khand powder, or jaggery powder and mix well.