To a pan, add chopped almonds and walnuts and toast on very low flame for 2-3 minutes. Transfer to a bowl and keep aside for later use.

Add wheat flour, fine semolina and desi ghee to a pan and cook on very low heat, stirring continuously for about 5 minutes or until the color starts to change.

Now add flex seeds and coconut powder and cook again for 3 minutes or until you can smell the aroma of toasted wheat flour and coconut.

NOTE: Non-stop stirring is important in all of the above steps, otherwise the mixture will burn in seconds.

Take it off the flame and allow it to cool down a bit, until you can hold the mixture in your hands.

Add almonds, walnuts, raisins, cardamom powder and fine sugar.

Mix well.

Shape into balls and place on a plate. I made meatball size 20-22 pinnis with this mixture.

Allow to pinnis to come to room temperature and shape again to get a perfect round finished look of pinnis.

Enjoy with tea, milk or as it is!