Measure all dals using a measuring cup and keep it ready. Rinse each dal separately in running water and sun dry them for an hour.

Measure all pulses using a measuring cup and keep it ready. Rinse each pulse separately in running water and sun dry them for an hour.

Measure almonds, cashews, cardamom & fried gram dal using a measuring cup and keep it ready along with dry ginger. No need to rinse the nuts.

Heat a pan and start dry roasting urad dal and green gram together until brown. It may take 5 minutes. Remove from the pan once done and keep it in a wide plate. Let it cool down.

In the same pan add moong dal and dry roast it to a golden brown. It may take 5 minutes. Remove from the pan once done and keep it in a wide plate along with other roasted ingredients. Let it cool down.

In the same pan add rice, barley, sago and horse gram together and dry roast it until the rice is little puffed. It may take 5 to 7 minutes. Remove from the pan once done and keep it in a wide plate along with other roasted ingredients. Let it cool down.

In the same pan add broken wheat daliya and dry roast it to a golden brown. It may take 5 minutes. Remove from the pan once done and keep it in a wide plate along with other roasted ingredients. Let it cool down. Then add fried gram dal to the pan and dry roast it for 3 minutes. Remove from the pan once done and keep it in a wide plate along with other roasted ingredients. Let it cool down.

Then dry roast the almonds & cashews together until the nice aroma comes and cashews turn golden here and there. It may take 5 minutes. Remove from the pan once done and keep it in a wide plate along with other roasted ingredients. Let it cool down.

Take all the dry roasted ingredients in a blender except cardamom & dry ginger.

Blend everything together to make a fine powder. Finally, add cardamom and dry ginger and blend it for 30 seconds.

Sieve the powder using a sieve to collect the scrap i,e coarse mixture that is retained while sieving. Now blend the collected scrap in a blender and sieve it again. Repeat the process until you have no or fewer scraps while sieving. Once done, cool down completely and store it in an airtight container.