Heat ghee in a pan; add cashew, almonds, gund, and melon seeds separately for 2-3 minutes and take out on a plate.

Now add 2 tbsp ghee and roast makhana till it becomes crispy. Then dry roast coconut in the same pan.

In a mixture jar, add cashew-almond, makhana, and gund separately. Grind into a coarse powder.

In a pan, add sugar and water. Mix well and cook sugar syrup till it reaches 1 string consistency.

After 15 minutes, add powdered Foxnuts, powdered gum, powdered almonds and cashew nuts, roasted coconut, roasted melon seeds, roasted khoa, and cardamom powder. Mix well and cook for 3-4 minutes on low heat.

Remove from heat after 4 minutes. We will spread this mixture in a container and set it on a large slab.

Allow it to cool down for 30 minutes. While it is warm cut it into the shape of Barfi and let it sit for another 2 hours.

After 2 hours, remove from the container and Paag is ready to be served.

Heat ghee in a pan, add cashew, almond, and raisin. Roast it.

Now add khus khus and coconut separately. Roast it and take it out in a bowl.

Then add 1 tbsp ghee and add coriander powder in it. Roast it and take it out in a bowl.

In a bowl, add all ingredients with powdered sugar and mix well.

Garnish with tulsi leaf and serve.

In a mixing bowl, add warm milk, sugar, curd, honey, and ghee. mix well and garnish with tulsi leaf.

In a mixing bowl add makhan and mishri. Mix well and garnish with tulsi leaf.