Steps
- 1
Heat 250 grams ghee in a pan.
Fry gond until puffed.Fry flaxseeds.
Take out on a plate. - 2
In the same ghee, fry the makhana until crisp.
Take out on a plate. - 3
Fry almond, cashew nuts, pistachios, coconut, kamarkas,musk melon seeds.
Take out on a plate.
Fry poppy seeds until browned.
Take out on a plate. - 4
Let the dry fruits cool down.
Grind them to make a coarse powder.We can grind all the fried dry fruits but I keep some quantity of almonds and makahanas without grinding. - 5
In the remaining ghee, roast whole wheat flour and sooji until golden brown.Roast ajwain.
Remove the pan from heat and let the mixture cool.
Keep mixing through out the process. - 6
Once the flour mixture is cooled, add powdered sugar, dry ginger powder and ground and without grinding dry fruits.
Mix well.
Store in an airtight container for up to 2 weeks.
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