Clean and heat Pauwa in the sunlight. If the sunlight is not available you can also do the process by roasting them in the oven or on stove. Just remember not to roast them so much so that they drink due to dehydration. Roast them, lightly stirring continuously until they are evenly warm. This is a very important step as this is the step that will make chevdo crunchy and melt in mouth. Heat oil in a pan. Add green chillies, asafoetida, sesame seeds, limdi, the peanuts, daliya and cashew almond.
Add salt. Fry all that for a few seconds on low heat till the nuts are pinkish, and the peanuts are splitter a bit. Add turmeric and then pauwa. I do not recommend to add all at once. Instead, I add them in batches and I mix everything well before adding the next batch. This makes mixing easy. Also add chilli powder and sugar powder in between the batches. Combine everything very well and roast for a few seconds. Remove from heat and fill in an airtight container when it cools down completely.
