Ingredients:
• 100 gm – dry goondh
• 200 gm – phulmakane
• Badam
• Desi Ghee or Butter
• You can vary the amount of dry fruits
Method:
- Grind goondh, badam and phulmakane separately.
- Take 1 tbsp ghee in pan and saute goondh on low heat.
- Take goondh in plate and add 2 tsps of ghee, phulmakhane and saute.
- Add goondh and badam. Stir it continuously.
- When it starts giving good aroma and turns little brown, switch off flame and add sugar according to your taste.
- Panzeri is ready to eat.
Recipe courtesy of Chetna Shukla