firstly, in a pan heat ¼ cup ghee and roast 2 tbsp gond.

roast on low flame until the gond puffs up and turns crystal.

add 1 cup dry coconut, 1 cup phool makhana, and roast on low flame.

roast until the coconut turns crunchy.

cool completely, and grind to a coarse powder.

transfer the mixture to a large plate and keep aside.

in a pan heat ½ cup almonds, ½ cup cashew, ½ cup pistachios, 2 tbsp sunflower seeds, and 2 tbsp pumpkin seeds.

roast until the nuts turn crunchy.

transfer to the same plate and keep aside.

in a pan heat 1 tsp ghee, add 2 tbsp raisins, 2 anjeer, and 2 dates.

roast until the dry fruits turn aromatic.

transfer to the same plate, add 2 tbsp khus khus and ½ tsp cardamom powder.

mix well making sure everything is well combined.

in a large kadai take 2 cup sugar and ½ cup water.

stir and dissolve the sugar. boil the sugar syrup to attain 1 string consistency.

add in roasted nuts and dry fruits mixture and mix well.

mix well making sure everything is well combined.

transfer the mixture to the tray and level it up.

once cool completely, cut into desired pieces.

finally, enjoy mewa paag for a month when stored in an airtight container.