Heat 1 tablespoon of ghee in a heavy bottomed pan.
Roast 2 cups makhana or fox nuts in medium low heat until crisp and fragrant.
Be careful while toasting, don't roast in high heat. It will take 7/8 minutes to make them crisp without burning.
Transfer to a dish.
In the same pan add in grated jaggery or sugar. I don't have jaggery so I used 3/4th cup sugar.Start cooking in medium heat with 1/4th cup of water.
Cook until the sugar melts completely and becomes amber colour. When the colour becomes amber, the sugar rightly caramalize.
My sugar mixture become amber colour and it is the right time to turn off the flame. Do quickly, otherwise sugar may burn.
Immediately remove from heat and add in roasted makhana, roasted sesame seeds and dessicated coconut.
With a spatula stir well so that caramel coats to each and every makhana or fox nuts. Do the process very quickly, otherwise caramel will crystalize without coating all nuts.
With a kitchen tong spread each makhana on a tray separating each one from other. Otherwise the makhanas will stick together when the mixture cools down and it will be little difficult for you to separate.
Let them cool down completely. They will be very light and crisp with the flavour of caramel, sesame seeds, coconut and ghee. You can store them in air tight container and enjoy whenever craving for some sweets.
