Jaggery Phool Makhane

Heat ghee in a pan.Add chopped makhane
on medium heat cook until they become light brown in color and brittle. This may take 7-8 minutes. Make sure makhane are crispy and brittle. If makhane are not brittle they will turn soggy as soon as we add jaggery to it.

Meanwhile combine jaggery with 3 tablespoon of water and boil until thick.

Pour melted jaggery over makhane and take it off the flame.
Keep stirring continuously and jaggery will stick onto the makhane.

Allow it to cool completely.store in airtight container and use.