In a mixing bowl, add 500 grams of sesame seeds (tal) and mix in 1 tablespoon of turmeric, 1 tablespoon plus 1 teaspoon of salt, 2 tablespoons of lemon juice, and 1 ladle of water. Mix well and set aside.

In another bowl, combine 250 grams of fennel seeds (variyari) with 1 teaspoon of turmeric, 1 tablespoon of salt, and 2 ladles of water. Mix well and set aside.

Next, place carom seeds (ajwain) on a plate, and mix in ½ teaspoon of turmeric, ½ teaspoon of salt, and 1 tablespoon of water. Mix well and set aside.

Dry everything under a fan for 5–6 hours or in direct sunlight for 2–3 hours.

Heat a kadai (deep pan) thoroughly. Roast the sesame seeds in batches—take ¼ cup at a time, press them slightly with a cloth, and roast on medium flame for about 30 seconds until crispy.

Similarly, roast the fennel seeds in batches. Add one batch to the kadai, press slightly, and roast on medium flame for about 1 minute until they are properly roasted and crispy.

Roast the carom seeds in the same manner.

In a mixing bowl, combine the roasted sesame seeds, fennel seeds, and carom seeds. Sieve the mixture to remove any excess turmeric and salt.

Finally, add 1 cup of roasted gotli and mix everything well.

Your mukhwas is ready. Store it in an airtight container.