Heat a large nonstick pan or skillet over low-medium heat. Once hot, heat 2 tbsp ghee and add the almonds. Roast for 4 minutes, until they are lightly golden and smell nutty. Use a slotted spoon to remove the almonds and place in a medium bowl. Next, add the walnuts or mixed nuts to the pan. Roast for 2-3 minutes until lightly golden. Remove and set aside in the same bowl as the almonds. Be careful not to over-roast because the nuts may become bitter. Wipe pan, if needed. (See Note 1)
Heat another 2 tbsp of ghee and add the edible gum crystals (goond). Roast, stirring often, for 4-5 minutes. The edible gum crystals will look crisp and swell to almost double in size. Remove and set these aside along with the nuts (you will be grinding these together later in a food processor). Clean the pan as needed. Heat 3 tbsp of ghee and add the fox nuts (phool makhana). Roast for 10 minutes, until they turn slightly golden and crispy. (See Note 2 to check for doneness.) Remove onto a small plate or bowl.
Lower the heat to low and heat 1 tbsp of ghee. Add the raisins and roast for 2 minutes, until they puff up and begin to change color. Remove and place into a large bowl which will house all Panjeeri ingredients.
Still on lowered heat, add the coconut flakes and lightly toast them for 1-2 minutes, or until they smell coconutty and and turn lightly golden. Add the flax seeds to the coconut flakes and stir to mix. Remove and transfer to the large bowl with the raisins.
Raise the heat back up to medium and heat 2 tbsp of ghee. Add the flame of forest (kamarkas) toast for 2-3 minutes, until it has a red hue. Remove and add it to the large bowl with the raisins and coconut.
Heat 3 tbsp of ghee and add the semolina. Stir the semolina, frequently at first and more continuously toward the end so that it roasts evenly. Roast for 10-12 minutes, or until it turns golden. Remove from heat and place into the large bowl. Clean off the semolina and ghee from the pan.
Without adding ghee, add the whole wheat (atta) to the pan. Stir the atta, frequently at first and more continuously toward the end so that it roasts evenly. Dry-roast for at 17-20 minutes, or until the atta turns golden and starts to release a nutty aroma. You want to ensure it's fully cooked. Remove from heat and set aside into the large bowl.
In a food processor, add the mixed nuts and edible gum crystals (from Steps 1-2) into the food processor and pulse to chop until they have a coarse, crunchy consistency. You want these to be grainy but not fine like a powder or processed to the point of a nut-butter consistency. Remove and add to the large bowl. Add the fox nuts (phool makhana) and pulse to chop until they have a coarse, crunchy consistency. Remove and transfer to the large bowl. Mix to combine all the prepared ingredients (atta flour, semolina, mixed nuts & edible gum, fox nuts, raisins, coconut & flax seeds, flame of forest, edible gum). Add the powdered jaggery/cane sugar and mix it again. Taste and adjust sweetness, as desired. If you feel that the mixture is dry or hard to down, feel free to add ghee. Allow to cool. Store in an airtight container in a cool, dry place.