Dry roast all ingredients (except turmeric and cinnamon powders) one by one till they turn aromatic. Take care not to burn any of the spices. You want the flavours here, not the smoky charred smell in your mix!
After you roast the last spice, remove the pan from heat and add the turmeric and cinnamon powders to it. Let it remain in the pan for a minute or two. Keep stirring all the while with a wooden spoon as turmeric burns very easily
Let everything cool down to room temperature and grind to a fine powder
Store in an airtight container at room temperature.