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.