Homemade Mukhwas

Heat a non-stick pan. Dry roast fennel seeds, dhania dal, sesame seeds, flax seeds, carom seeds, dill seeds and coconut, separately till fragrant and transfer into a bowl and cool.

Add rock candy, ginger powder, jeshtamadh powder, cinnamon powder and clove powder the mixture in the bowl and mix well.

Store in an airtight container.