Hareera Hashwani

Heat clarified butter in a skillet fry the edible gum for a 2 - 3 minutes.

Then take it out on a plate and keep aside.

Separately, add 1 tbsp of clarified butter in a pan and sauté the dry turmeric for 2 minutes.

Take it out and add on the edible gum.

Again add ½ tsp clarified butter and heat the kamarkas for 1 minute and take out on the edible gum and dry turmeric.

Then fry puffed lotus seeds and take out separately.

In a skillet take semolina and add 1 ½ cup of clarified butter and roast on low flame till it becomes brown.

Turn of the flame and add chaar maghaz to it and roast for 1 - 2 minutes.

Add dry ginger powder, green cardamom powder, sugar and mix well.

Add the puffed lotus seeds and dry turmeric, kamarkas and edible gum saving a small amount of the edible gum for garnishing.

Then add the fennel seeds and mix well.

Dish out and garnish with the fried edible gum and pistachios.