Add ghee in a pan/kadhai, add makhana and roast on low flame. Check the doneness by crushing a seed between index finger and thumb. It should have a nice crunch and crush easily.
Once Makhana are done, transfer to a plate/dish.
In the same pan, add sesame seeds and fennel seeds and lightly roast the seeds till these give nutty aroma. Take out and keep aside.
Add water and jaggery powder in a pan and make syrup. If you are going to use the same pan, let it cool down a bit, as water may splutter out of pan is hot.
Cook syrup till one thread consistency.For that dip a spoon lightly in syrup, drop it on a plate/dish. Take a drop of it and touch the syrup with clean index finger. Press between thumb, then pull apart. One thread should form without breaking. The syrup is ready to use.
Take off pan away from flame and add sesame seeds, fennel seeds mix and roasted makhana. Mix well coating all seeds nicely.
Transfer carefully to another completely dry dish/plate. Let it cool and store in an air-tight container.