Heat a pan on the gas. As soon as it gets heated, add 2 tbsp desi ghee.

After the ghee melts, add tal makhana (foxnuts) to it on low flame. toast them for about 1½ minutes or until they are crisp and brown. Take them out on a plate.

Again, add 1 tbsp ghee and roast the chopped cashews, almonds and raisins in it.

Now add grated dry coconut and let it roast for 1 to 1½ minutes. Take them out on a plate and keep them aside.

In the pan, add 2-3 tbsp desi ghee and add 1 cup coriander powder to it.

Mix it well and roast it for about 1½ minute or until fragrance come and its colour changes to dark colour.

Turn off the gas flame, then add powdered sugar/ bura to it and mix well.

Add the roasted dry fruits to the mixture and your dhaniya panjiri is ready.