First take a pan, heat 2 tbsp ghee add the Makhana & roast them on very low flame for 10 minutes or more till they are crunchy. Then remove them on a plate & set aside to cool.

In the same pan heat Jagger powder & 2 tbsp water, mix well then add salt and cook it on medium to low flame till the mixture starts bubbling.

Then add the roasted Makhana and mix well till all the Makhana are coated well. Switch off the flame.

Remove the Makhana on a plate and let it cool, then transfer it into a serving bowl or an air tight container. These stay well for around 10 days.