panjiri recipe =========== suji 1 kilo all dry fruits including raisans, choharay etc 1 pao each sugar acc to ur taste kamar kus 1 chatank gond 1 pao char maghaz 1 pao each but buy all four of them seperately otherwise the shop ke eper will load it with tarboz seeds only if u think the quantities i have mentioned for char maghaz is humongous to adjus t accordingly atta 2-3 cups first of all crush or grind kamar kus n gond in a dry mill or with hawan dasta now put both in atta n bhunno but dry without oil etc,....till the gond becomes soft n opens up i dunno how to explain but ami says gond ki khel ban jayee now take out gond and kamar kus from atta...this atta will get discarded now agaoin grind the two in a grinder along with all the dried fruits and char m aghaz...if u like them a bit coarse thats ok if u dont then grind to fine powder now heat oil in a pan or if u want to make it rich u can use desi ghee or plain ghee too....pour suji in it and bhunno khoob....add the sugar n still bhuno more ...add dry fruit powderin it now bhuno a lil and then u have to add makhanas (fry them seperately in lil bit of o il/ghee then add to the panjiri let it kool n then put in air tight jar...it wont go bad if u take care not to p ut a wet spoon in it or leave the lid open.....