Dry roast white sesame seeds in a pan until lightly golden.

Dry roast khas khas seeds in the same pan until they start to crackle.

Dry roast melon seeds until they turn light brown.

Roast cashew nuts and almonds separately until lightly golden.

Melt ghee in a large pan.

Add wheat flour to the melted ghee and sauté until it turns golden brown.

Add crushed jaggery to the pan and mix well until it melts.

Add all the roasted seeds, nuts, and raisins to the pan.

Mix everything together until well combined.

Add green cardamom powder and mix well.

Remove from heat and let it cool slightly.

Serve warm or at room temperature.