Begin with grinding the soaked posta dana into fine paste.
In a pan, heat ghee and lightly roast the makhanas for about a minute.
Take out the fox nut and keep them aside. Add half cup of ghee and add posta dana paste into it. Mix well and cook until it is well roasted or until it turns golden brown. It will take around 2- to 25 minutes.
Add sugar to the pan and mix again.
Now add cardamom powder and milk and mix the paste thoroughly.
Keep stirring the mixture for a minute or two and cover it with a lid. Cook it on low flame until moisture dries up.
Garnish it with almonds, pistachios and makhanas.
Serve hot and feel the warmth in winters.
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