- In a pan add the makhanas and dry roasted over low flame for about 10 mins stirring in between. The makhanas should be crisp and should easily break with crunching sound when you try to crush with your hand. Remove from heat and transfer to a bowl.
- In the pan add the ghee. Once the ghee melts add the jaggery and stir well and let it melt over low-medium heat.
- Once the jaggery melts completely turn off the heat and add the makhana, pumpkin seeds, sesame seeds and quickly stir them well together till the jaggery is coated well with the makhanas.
- Remove from heat and let it cool down and serve or store in airtight container.
- Serve as it is as munchies or serve it with tea.
