To begin making the Punjabi Choori Recipe, first break the paranthas in small pieces, by shredding it with your hands.

Then place it in a mortar and pestle and further pound it into a coarse crumbly mixture. This can also be done in a chopper or food processor.

In a kadhai, warm some ghee and roast the dry fruits for about 2 minutes till fragrant and nutty.

Add the crumbled roti powder to the ghee and nuts. Saute together for 2-3 minutes.

Switch off the flame at this point and add the sugar or jaggery powder. Toss it all together for a couple of minutes till incorporated.

Turn off the heat, transfer into a bowl and serve the Punjabi Choori recipe warm with a glass of milk.