Makhana Paag

Method:

• To start with, reduce the makhanas into halves with the assist of a knife and hold them apart in a bowl.
• Then, take a pan and preheat it for some seconds. Once the pan is satisfactorily hot, upload ghee to it and permit it to soften.
• Now, upload the halved makhana bits withinside the pan and fry them until they flip barely brown in hue. Keep stirring the makhanas and make certain that the flame is on medium so they do not flip more darkish or burn.
• Take out the fried makhanas in a extensive bowl and permit them to quiet down for a while.
• Meanwhile, put together the chashni (sugar syrup) for the paag via way of means of including powdered sugar in a pan along side water. Cook until the sugar granules (if any) absolutely soften and the combination attains one-string consistency.
• Once the sugar syrup is prepared, upload the fried makhanas along side grated coconut withinside the pan and provide the combination a pleasing stir so that each one the makhana bits get lightly coated. Wait for the combination to cool; switch onto a plate and permit it to set. Your makhana paag prasad is ready.