Coconut Pinni

Heat 1/2 of the ghee in a big pan

When it melts completely and begins to simmer add the wheat flour and make the flame to low and stir continuously till a nice aroma comes from it and changes its color to light golden brown.

Heat some ghee and deep fry the makhani till it becomes crispy but it should not change its color.Shift the makhani to a plate and let it cool, then crush them with your hands.

Remove all the ghee from the pan into ghee container.

Heat just 1 tbsp ghee and in the same pan and fry the ginger(whole piece) till itbecomes crispy and keep aside to cool. Grind it to a fine powder and keep aside. Keep 1 tbsp ghee in the pan and fry the chopped chashew on a low flame till g

And do the same for the rest dry fruits(almonds,muskmelon seeds) and coconut and keep all aside to cool.

In a deep bottom pan add sugar along with 1 cup of water and stir on medium flame. We should be constantly stirring to avoid lumps. In the end it will again be crystalized.

Now take this sugar and with wheat flour evenly, then all the ingredient except ghee. Mix nicely.

Divide the mixture into small portions and add and the required amount of ghee to one portion and shape it into a nice oblong shapes.