Ingredients

• Phool makhana – 3 cups
• Rock salt – 1 teaspoon
• Red chilli – ½ teaspoon
• Sugar – 1 teaspoon
• Pure ghee – 1 teaspoon
• One coriander leaf (crushed)
• Mint leaves (dried and crushed)
• Basil leaves (dried and crushed)

Method

1. Take a pan.

2. Add ghee and roast phool makhana on low flame.

3. Switch the flame off after roasting.

4. Add sugar, salt and red chilli to the pan.

5. Mix well.

6. Divide in three parts.

7. Add all the three types of leaves to different parts.

8. Store separately in three air tight containers.