Ingredients:

• 100 gm – dry goondh
• 200 gm – phulmakane
• Badam
• Desi Ghee or Butter
• You can vary the amount of dry fruits

Method:

1. Grind goondh, badam and phulmakane separately.
2. Take 1 tbsp ghee in pan and saute goondh on low heat.
3. Take goondh in plate and add 2 tsps of ghee, phulmakhane and saute.
4. Add goondh and badam. Stir it continuously.
5. When it starts giving good aroma and turns little brown, switch off flame and add sugar according to your taste.
6. Panzeri is ready to eat.

Recipe courtesy of Chetna Shukla