Sada Mukhwas

1. Separately clean and sieve all the ingredients.
2. To fennel seeds, add lemon juice. Keep aside for 15 minutes.
3. On a low flame, in a pan, separately roast dhana ni dal, sesame, carom and dill seeds till crisp. Keep aside.
4. In the same pan, roast coconut slivers to a light brown colour. Keep aside.
5. Next, roast the fennel seeds till crisp. Keep aside.
6. Mix all the roasted ingredients in a deep plate.
7. Add the powders to taste. Mix well. Cool and store in an airtight container.
8. Additional Note: 2 tablespoons Kadhaya (sun flower seeds) can be added.