Heat a pan on medium high and add almonds, pista, walnuts and muskmelon seeds.
Dry roast all the nuts till crisp while stirring continuously.
Once crispy transfer the nuts in a bowl and let it cool down completely.
Now in the same pan add green cardamom seeds, fennel seeds, saffron strings and roast them without turning on the heat as the pan is hot from roasting nuts.
Dry roast till saffron turn dark in colour.
Now in a grinder add sugar then the mixture of roasted green cardamom seeds, fennel seeds and saffron strings.
Next add black pepper corn, nutmeg powder, cinnamon powder, turmeric powder and grind to make fine powder of it.
Now remove half powder in a bowl and then add nuts and grind to make fine powder of it.
Make sure you do not over grind the mixture or nuts will loose oil.
Transfer the mixture in a bowl and let it rest for a few minutes.
Once cold store in clean, glass container.