60 g tal (sesame seeds)
125 g dhana daal (kernel of coriander )
250 g of Soumph (Fennel), cleaned
100 g Coconut flakes
100 g slivered almonds, pecans etc
+/- 60 g tal (sesame seeds) sweets
+/- 60g Soumph (Fennel) sweets
Dampen the Soumph (Fennel), dhana daal and tal (sesame seeds) with salted water (about a tablespoon of water with just enough salt to give taste).
Either place in oven to roast or on stove on low heat till dry & crisp but it shouldn't loose it's colour.
Roast almonds and coconut too.
Once cool mix all ingredients then bottle.
Pink sweets, haankar(rock candy), cashews etc can also be added.
Enjoy after meals