Dry Fruit Namkeen

Dry roast the peanuts in a pan over medium heat, stirring continuously, until toasted.

Remove the roasted peanuts from the pan and let them cool down completely.

Dry roast the almonds in the same pan, stirring continuously, until crisp.

Remove the roasted almonds from the pan and transfer to a bowl.

Dry roast the melon seeds in the pan until puffed up and lightly colored.

Remove the roasted melon seeds and set aside.

Dry roast the makhana in the pan over medium flame, stirring continuously, until crispy.

Transfer the roasted makhana to the bowl with the almonds.

Dry roast the sliced coconut in the pan until light brown spots appear and it turns fragrant.

Remove the coconut slices and add them to the bowl with the other roasted dry fruits.

Once the peanuts have cooled down, rub them in a cloth to peel off the skins.

Strain off the peanut skins.

Add the roasted melon seeds and the peeled roasted peanuts to the main bowl of dry fruits.

Mix all the roasted dry fruits and seeds together thoroughly.

Heat ghee in the pan, then add black pepper and rock salt.

Add the mixed dry fruits to the pan and toss well until completely coated with the spice mixture.

Transfer the spiced dry fruit namkeen back to the serving bowl.