Wash thoroughly dry dates & soak in water for 10 minutes then pat dry, deseed, chop & set aside.
Chop dried coconut & set aside (dried coconut should be a soft).
In a mortal & pestle,add rock sugar & crush into small pieces,take out small pieces & set aside (Don’t throw powdered rock sugar as it can be used as sugar alternative).
Heat wok,add fennel seeds & dry roast on low flame until it changes color (3-4 minutes),spread them on a large tray & set aside.
In the same wok,add pumpkin seeds,watermelon seeds & dry roast on low flame for 3-4 minutes or until they crackle,spread them in the same tray & set aside.
In the same wok,add dried coriander seeds & dry roast on low flame until its fragrant (3-4 minutes),spread them in the same tray & set aside.
In the same wok,add sesame seeds & dry roast on low flame for 3-4 minutes or until they crackle,spread them in the same tray & set aside.
In the same wok,add chopped dried coconut & dry roast on low flame until light golden (30-40 seconds),let it rest for 2-3 minutes then spread them in the same tray & set aside.
In the same wok, add chopped dry dates & dry roast on low flame for 3-4 minutes, let it rest for 2-3 minutes & spread them in the same tray & set aside.
Let the mix cool down completely (approx. 15 minutes).
Add crushed rock sugar, cardamom seeds, silver coated fennel seeds & mix well.
Can be stored in an airtight container until use.