How to make Desi Pakistani Panjeri in Organic and Pure Oil

Roast the semolina in ghee.
Add one tablespoon ghee to the karahi and heat it on low-medium heat. Add the semolina and stir it gently and continuously with a spoon until it is golden brown in color. It will take around 8-10 minutes for the semolina to be roasted properly. Transfer the roasted semolina to the same bowl in which you added the whole wheat flour.

As in the previous step, wipe off the karahi with a clean paper towel before adding the next ingredient.

Roast the other ingredients in ghee one by one until they are a light golden brown in color.
Remember to keep the hob on low-medium heat, keep stirring the ingredient with a slotted spoon, and wipe off the karahi with a paper towel before adding a new ingredient. Here's a list of the ingredients, the amount of ghee needed, and the time it takes to roast them:
Cashews - ½ teaspoon ghee - 1 minute.
Almonds - ½ teaspoon ghee - 1 minute.
Coconut flakes - ½ teaspoon ghee - 30 seconds.
Melon seeds - ½ teaspoon ghee - 30 seconds.
Edible gum crystals (gond) - 1 teaspoon ghee - 30 seconds. The crystals will swell and turn opaque white in the hot ghee within seconds. You don't need to brown these crystals or they will become too hard. As soon as they swell and turn white, take them out with the spoon.
Fox nuts (phool makhane) - 1 tablespoon ghee - 2 minutes.

Crush the nuts once cool.
Put the cashews, almonds, coconut flakes, edible gum, and fox nuts in a mortar and pestle and crush them into small pieces. Or use a food processor to pulse the ingredients into rough bits. Take care not to over process because you want some texture in your panjeeri. You don't want everything to turn to a powder! Add these crushed nuts to the big bowl.

Add the remaining ingredients to the bowl.
Tip in the melon seeds, powdered jaggery, cardamom and ginger powders to the bowl. Take a large spoon and combine all the ingredients until well mixed. Your panjeeri is now ready to be eaten.