Cut Makhane into four parts. Take a pan and heat ghee into it. Fry the makahne, till they turn light pink in colour. Fry all the Makhane in the same manner.
Take a pan and grease it with ghee.
To make sweet syrup (chashni) take sugar and 1/3 water of the quantity of sugar. Boil it till the sugar dissolves completely, and then add milk into it. You will see a brown colour foam forming at the top of the pan, take it out with the help of a ladle. Prepare a 3 string syrup. 3 string syrup is extremely thick and freezes instantly on the spoon.
Now add fried makhane into the syrup and stir it continuously with the ladle. Put this mixture into the greased pan. Within half n hour the mixture will settle down.
Makhane Pag is ready. Break the makhane into small pieces and store it in an air-tight container. Makhane Pag can be stored in the refrigerator for 20 days. Take it out from the refrigerator and eat it whenever you like.