Ingredients

• 4 tsp - wheat flour
• 125 gms - Jaggery, grated
• 1 tbsp - ginger powder (soonth)
• 1 tbsp - grated dried coconut
• 1 tbsp - almonds, pounded coarsely
• 1/2 tsp - cardamom powder
• 4 tbsp - ghee

How to Make Sonth Panak

• Heat half ghee in pan, add flour,
• Let it cook till light brown.
• Empty, keep aside.
• In same pan, add remaining ghee, add jaggery, mix.
• Cook till all jaggery has melted to a smooth paste.
• Do not overcook or soonth will become hard.
• Remove from fire, add all ingredients.
• Mix very well. Cool to room temperature.
• Store in moisture proof container, pressing down lightly while filling.
• The mixture should be crumbly, chewy and dry.
• As and when required, add a tbsp or more to a glass of chilled water.