Heat the ghee. Heat 4 tablespoons of ghee in a kadai on medium flame.

Crisp the curry leaves. Add the curry leaves and let them crackle for about 30 seconds.

Add the spices. Add the turmeric, hing and freshly ground black pepper and stir.

Roast the makhana. Add the makhana and stir to coat. Roast on medium flame, stirring often, until it browns slightly and turns crunchy.

Finish. Add 1 more tablespoon of ghee and the salt. Mix well.

Serve. Transfer to a serving plate and enjoy with a cup of chai or coffee.