To a small bowl add chili powder, salt, garlic powder, garam masala (or chaat masala). Taste test and adjust salt and spice to taste.

Carefully, pour water in 2 batches to make a thick paste (not dry, not runny) of the spices. Check pictures in the post.

Add your makhana to a pan. Drizzle half of this paste all over the makhana. It will fall in lumps, using both your hands rub the spice paste all over the makhana.

Add more paste as required to suit your taste. Repeat rubbing the makhana until all of them are seasoned well.

Toast them on a low to medium-low heat until they turn crisp and crunchy. If you want add ghee at this stage and roast for another 1 minute. Turn off and let cool in the pan itself.

Dry roast makhana on a low to medium-low heat until crispy and crunchy. Turn off the stove. Transfer to a tray to cool down.

Add jaggery, cardamom and water to the same wide pan and mix well until the jaggery dissolves.

Cook on a low heat, until you see the jaggery bubbling up. There is very little water used, so you won't see a lot of bubbles.

Add the crushed peanuts (sesame or coconut flakes) and the makhana. Quickly begin to coat the makhana until most of the jaggery stuck at the bottom coats them,

Make a space in the center and add the ghee. Stir well and roast just for a minute or 2 until the makhana are crunchy.

Leave the sweet makhana in the pan to cool down a bit, before serving.