Heat a heavy bottom pana nd add the melon seedsand stir on low heat till they start to crackle,remove and keep aside.
add ghee in the pan and add the almonds and roast on low heat till they start to crackle,remove from the pan,.
Now add the makhana and roast for 2-3 minutes till they become crisp ,remove and keep aside
Now coarsely pound the makhana and almond in the mortar and pestle
Now add the 2 tbsp ghee and roast the dhaniya powder on low heat till it start giving a nice aroma and turn darker in colour. Now emove from the pan
After 2-3 minutes mix the roasted dhaniya powder ,powdered sugar or boora , makhana,melon seeds and almonds and mix well.
Store in air tight jar , stays well for 10 days at room temperature.