Secondly, in the same ghee roast almonds until golden and set aside. Repeat the same with raisins. (I used sultanas which I had in hand)

Then add gond to the ghee. Roast in low flame until it puffs up nicely.

It should puff outside as well as from inside, so make sure to roast well in low flame. Add more ghee if needed for even roasting.

After that, powder it coarsely once cooled, by pulsing just 2 times and set aside.

Then add 1-2 teaspoon of ghee and roast char magaz in low heat. It will pop a lot, so do carefully. No need to roast much, just when it starts to pop, transfer to keep aside.

After that, add a teaspoon of ghee and roast phool makhana. I cut it into two. It should turn crisp (will absorb all ghee)

Finally, add two tablespoons of ghee and roast wheat flour.

Keep roasting furthermore until you get nice aroma and colour changes. Keep stirring to avoid burnt flour. It quickly turns black if you leave unattended.

Once done, transfer it to a mixing bowl.

Then add powdered sugar, all roasted ingredients, cardamom powder and sonth (dry ginger).

First roast coriander seeds in a teaspoon of Ghee in medium heat.

Once aromatic and crisp, remove in a plate for cooling.

After that, place in a mixer.

Powder it. Need not to be too fine or too coarse, just a sand like texture.

Then again in 2 teaspoon of ghee, roast phool makhana.

Roast patiently until it is crisp and starts to get golden spots. Remove in a plate and set a side.

Then heat 1 tablespoon of ghee and roast the nuts and raisins. I added the char magaz together. It pops a lot, so you can consider adding it at the end.

Once nuts are crispy and golden, add coconut (Kopra) to it.

Roast until all turns golden.

Then, add phool makhana (crush roughly or cut into smaller pieces) and the dhaniya powder.

After that, give it a mix quickly in the heat itself.

Then transfer to a mixing bowl. Add powdered sugar.

Mix thoroughly, add more ghee if it is too dry/ pale.

Simple panjiri recipe for Janmashtami ready!