Dry roast makhana in low flame for 8 -10 minutes. keep mixing well to avoid browning
Cook till the makhana turns crispy and crunchy
In a heavy-bottomed pan add ghee and jaggery
Keep stirring it well and break the jaggery crystals
Cook till the jaggery is completely melted and switch the stove immediately
Move the pan to some other surface and add makhana
Mix well. Caramel Phool Makhana is done. Initially, it becomes sticky but it turns fine as they cool down