Punjabi Panjeeri

Fry the gond in the ghee, first over high and then over low heat, till cooked through.it puffs up and turned to be crispy.

Remove with a slotted spoon, and grind in a blender, very fine.

In the same ghee, fry the makahanas till brown, remove and fry almonds and Cashews.

Roast the atta in the remaindered ghee till a light brown (over low heat).

Add magaz,ajwain and roast for 2-3 minutes.

Remove from heat, mix in the almonds,cashews, sonth, makahana and gond and leave to cool.

When cool, mix in the sugar and serve or store.