Heat the ghee in a deep pan or wok, on a medium heat.

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Add the gond crystals and fry, stirring constantly to prevent burning. The crystals will puff up. Remove it and keep aside on paper towel.

Grind the gond to coarse powders, in a clean, dry coffee grinder.

now add the remaining ghee in the pan, then add the whole wheat flour and cook on low flame make sure that it dose not burn or go golden, roast it for good 20 -25 minutes.

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add the semolina and mix well. make sure the flame is on low.This takes patience. Do not be tempted to raise the cooking temperature as this will only cause the mixture to burn.

When the flour and semolina are fully roasted, add all the other ingredients

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(including the fried and ground gond and sugar and crushed dry fruits )

Mix well and turn off the heat.

Allow the Panjiri to cool to room temperature before serving. store it in a air tight jar.