The Makhana, Roasted Makhana, Ready to eat snacks, Phool Makhana, Spanish tangy tomato, Mint and lime, Nimbu Pudina, Himalayan salt, oasted cashews, Roasted Peanuts Diaries
I use ghee much too but once the First dry roasting… to begin with, I utilized to add ghee in the beginning alone but that necessary quite a bit extra ghee to produce them crisp. I discovered by dry roasting very first and then including ghee at the tip, the makhanas are crisp and get the light ghee