Heat 250 grams ghee in a pan.
Fry gond until puffed.Fry flaxseeds.
Take out on a plate.
In the same ghee, fry the makhana until crisp.
Take out on a plate.
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.
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.
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.
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.
