Ingredients: Chapathi:2-3(Left over from previous night should be little dry) Jaggery:1 cup Water:1 cup Elaichi powder: 1/4 tsp Ghee:1tsp Khaju pieces:1 tsp Coconut pieces(Fresh):1 tbsp(Optional) Procedure: Make fine pieces of Chapathi(almost like powder but not exactly) and keep aside Fry the khaju in ghee and keep aside Take a pan/Vessel and add Jaggery and water Melt the Jaggery and make light syrup Add the chapathi pieces and let it cook till syrup is absorbed almost completely Add elaichi powder, khaju and left over ghee Mix well and let it cool Neer pasham is ready to be served
