Measure out all ingredients.

Heat a tablespoon of ghee in a kadai on medium-low flame.

Add gondh crystals and stir until they puff up. Remove and set aside.

Add a tablespoon of ghee and roast the makhana for 2-3 minutes. Set aside.

Separately roast almonds, cashews, pistachios, dry coconut slices, melon seeds, flax seeds, and poppy seeds in ghee. Set aside to cool.

Combine puffed gondh, roasted makhana, nuts, seeds, and coconut in a mixing bowl. Grind coarsely in a mixer jar.

Transfer the ground mixture to a large mixing bowl.

Heat the remaining ghee in the kadai on medium-low flame, add rawa and whole wheat flour, and roast until light brown.

Add dry ginger powder, nutmeg, and cardamom powder, mix well, and let cool.

Add powdered sugar and adjust sweetness to taste.

Transfer the sweetened rawa-wheat flour mixture to the bowl with the dry fruit mixture.

Mix well until combined. Store in an airtight container for 2-3 weeks.

Serve with turmeric milk or almond milk.