In a pan, roast the Almonds and keep them aside.
Take a kadai or a broad pan with a deep bottom and add the Buckwheat Flour.
Keep the pan on a low flame and roast the flour.
Stir occasionally to get it evenly roasted.
Keep roasting for 10 to 12 minutes until the color changes and you get a nutty, earthy aroma.
Once done, add the Ghee and the Ginger Powder to the flour and mix well.
Next, add the Cashews and roasted Almonds.
Keep stirring and roasting the mixture for 5 to 6 minutes, and check the taste for zero rawness.
Once satisfied, switch off the flame and add the Jaggery Powder.
Mix well, and then add the Raisins, chopped Coconut Flakes, and chopped Makhana (Fox Nuts) to mix again.
Let the Panjiri cool and store it in an airtight container.