Measure Phool makhana and cashews. Take and Cut the phool Makana into two, check for warms if any.

Cut and check for all the makhanas. Then dry roast the makhanas in a heavy bottomed pan until it turns crispy.

Take one roasted makhana, eat one & check whether its crispy and not chewy. Once the makhana is roasted well, remove it from the pan and switch off the flame. In the same pan, add cashews and roast it for 30 seconds. Remove from the pan and cool it down.

Transfer the roasted Phool makhana, roasted cashews, and cardamom to a blender/mixer/food processor. Grind them to a smooth powder. Cool it down and store it in an airtight container.