This is a special dish which is known for its element powder, which helps overcome indigestion. Most Punjabi families have their own recipe for this dish. My late mother-in-law passed this recipe to me but I have tried making them as she will always make it for our family while she was alive. So I wrote to my sister-in-laws, Bhupinder of Singapore and Darshan of Malaysia for their opinion. I have altered most parts of the original recipe and my husband approved the taste. I can tell you that you won’t feel guilty eating them.
1½ sticks unsalted butter
1½ cups canola oil
1½ cups unsalted ground pistachios
1½ cups unsalted ground cashew nuts
2 cups unsalted ground almonds
4¼ tablespoons ground flaxseeds
2½ tablespoons ground fennel seeds
3½ tablespoons ground carom (Ajwain) seeds
4¼ tablespoons ground ginger
2½ tablespoons ground cardamom seeds
2 cups fine sugar (if you prefer sweeter just add ½ cup more)
Note: Let it cool completely before storing in airtight containers. If you want to make them into balls, the whole wheat mixture should be in a warm temperature state.