Combine everything that's unroasted- sauf, Sesame seeds, khaskhas and ajwain.

Combine salt and turmeric powder in the lemon juice. Stir to dissolve salt as much as possible. Pour the mixture all around in the mulhvas mixture. Combine everything very well until each and every grain is well-quoted with liquid. Cover and keep overnight.

Preheat the oven at 140c top and bottom full heat.
Transfer the mukhvas mixture in a baking tray and place the tray inside the oven. Bake for about 20-30 min or until the mikhval is crisp. You may have to stir it once or twice in between. Also keep checking if to avoid burns/overcooking. YOU CAN ALSO ROAST IT IN A THICK PAN ON A STOVE, MEDIUM TO LOW HEAT. CONTINUOUS STIRRING. Let it cool. Sieve to remove extra salt.

Lastly, you can add and combine all the other ready to eat items - Suva dal, coconut, dhana ni dal, flex seeds, etc. Fill it in the airtight bottles/containers only when it's completely cool.

Tips: always use lakhnavi sauf. Big sauf is very chewy towards the end.