Fry the gond in the ghee, first over high and then over low heat, till cooked through (it puffs up, and when cooked through, you can cut through it).
Remove with a slotted spoon, and grind in a blender, very fine.
In the same ghee, fry the makahanas till brown, remove and fry almonds and then the magaz.
Roast the atta and ajwain in the remaindered ghee till a light brown (over low heat).
Remove from heat, mix in the almonds, magaz, sonth, makahana and gond and leave to cool.
When cool, mix in the sugar and serve or store.
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Key Ingredients: Whole Wheat Flour, Clarified butter, Melon seeds, Almonds, Carom seeds, Dry ginger Powder, Makhana, Castor Sugar