250g fresh ginger grated

1 cup jaggery gur

1 cup crushed pumpkin seeds

½ cup sultanas

¼ cup pistachio nuts

2 TS ghee

2 TS finely ground fennel seeds

Heat the ghee in a wide pan. Add grated ginger, braise ‘til fairly dry. Add gur and stir until it melts and bubbles. Allow to brown evenly. Add crushed pumpkin seeds, sultanas and pistachio nuts. Spread out evenly in a greased tray, sprinkle with ground fennel seeds, allow to cool and cut into squares.

Store in an air-tight container. Enjoy!