1. Heat ghee in a deep frying pan.

2. Add cashews few at a time.

3. Fry till light brown on low flame.

4. Drain, keep aside in a colander.

5. Repeat for remaining cashewnuts.

6. Sprinkle all other ingredients over them.

7. Toss with hand till masalas are well blended with cashewnuts.

8. Cool completely to room temperature before storing in airtight container.

Making time: 20 minutes
Makes: 1/2 litre containerful approx.
Shelfife: 2-3 weeks