Makhana Chaat

PREPARATION

1. In a bowl, add 20 grams kokum rinds, 1 tablespoon seedless dates, and 200 milliliters water. Soak for 30 - 40 minutes.
2. After soaking, transfer this to a blender. Blend until smooth.
3. Pour the blended mixture into a pan, stir well. Add 50 grams sugar, 1/4 teaspoon carom seeds, 1/4 teaspoon fennel seeds, 1/4 teaspoon black salt, 1/4 teaspoon salt, 1/2 teaspoon red chili, and 1/2 teaspoon cumin powder. Mix well and cook until thickened, then remove from the heat.
4. Heat 1 tablespoon ghee in another pan, add 1/4 teaspoon salt, 1/4 teaspoon red chili, and 60 grams fox nuts. Mix and roast for 3 - 4 minutes. Remove from the heat.
5. In a bowl, add 300 grams curd, 1 teaspoon chaat masala, 1/2 teaspoon red chili, 1/2 teaspoon black salt, 1/4 teaspoon black pepper, 1/2 teaspoon cumin powder, 2 teaspoons green chili, 2 tablespoons coriander, roasted fox nuts, and 60 grams pomegranate. Mix well to combine.
6. Pour this into a serving plate. Garnish with green chutney, prepared kokum chutney, coriander, pomegranate, and sev.
7. Serve.