Combine everything mentioned under “To be mixed” in a small bowl – water, lemon juice, salt, turmeric powder, and black salt. Mix.
In a plate or bowl, take white sesame seeds. Add 1 tablespoon of the prepared water. Mix with fingertips so that every seed is coated well.
Take suva (dill seeds) in another plate or bowl and add 2 teaspoon water. Mix.
For flax seeds, add 2 teaspoon water and mix.
Take ajwain (carom seeds) in a plate and add 2 teaspoon water. Mix.
For variyali (fennel seeds), add 2 teaspoon water and mix well.
Make sure you keep every ingredient separately.
Now distribute the remaining water evenly among all ingredients and mix.
Let the ingredients dry for about 1-2 hours. Do not keep them under sunlight.
Now, in a pan or kadai roast each ingredient separately. We need to roast separately since all ingredients’ roasting time varies.
Suva (dill seeds) and flax seeds will take more time to roast. Next will be sesame seeds (til) followed by ajwain (carom seeds) and variyali (fennel seeds).
You will notice that the seeds have become easy to mix (or stir) when they are roasted well. You can take out a few seeds and check if they are roasted well.
Once roasted, take out seeds in a bowl. At this stage you can take them out in the same bowl.
Once all the seeds are roasted, sift them once through a fine sieve.
Take the seeds in a bowl and add dhana dal and mix.
Once completely cooled, store the mukhwas in a container.
Video
Notes
After mixing the flavored water with the seeds, let them dry for 1-2 hours. Do not keep them under sunlight. You can keep them a little longer.
On low to medium heat, toast the seeds. Roast them separately because the roasting time of each ingredient differs.
You can omit any of the ingredients if you want.
Let the mukhwas cool down completely before storing.
If you still don't think the seeds have enough crunch after roasting them, then in the end, you can bake them at 120/130 degrees for 15-20 minutes.