||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..