Heat ghee in a heavy bottomed vessel. Fry Gond on medium flame till it puffs up and changes colour. Remove with a slotted spoon and set aside in a plate.Then fry Makhane and Keep aside.

In the same ghee, add the almonds and cashews and sauté for 2-3 minutes and remove with a slotted spoon and set aside in the bowl.
Next add the grated dried coconut and sauté for 3 minutes and set aside in a separate bowl.

In the same vessel, add besan and sauté for 8-10 minutes on low medium flame. Remove from vessel and add to the plate.

In the same vessel, add the remaining ghee and add the atta. Sauté on low medium flame, mixing continuously so that it does not burn, about 25 minutes on low flame. Turn off flame.

Set aside some roasted almonds and cashews for garnishing and grind the remaining roasted nuts to a fine powder. Remove.

Next, grind the roasted gond and dried coconut to a coarse powder and add to the wide plate.
Next, add the ginger powder, saunf powder and cardamom powder to the rest of the ingredients and mix well. Allow to come to room temperature.

Now add the powdered sugar in the vessel and mix well,Add all grinded ingredients.Mix well so that all the panjiri ingredients are well combined. Add whole roasted dry fruits.Cool and store in an airtight container.

At the time of serving, remove to a serving bowl. It can be eaten as is or with warm milk.Very nutritious and delicious.