In a heavy pan, roast bajra/pearl millet, sorghum/great millet, soya beans, and wheat on low-medium flame individually until each ingredient is golden brown and fragrant. With wheat, roast until they begin popping up.

Next, roast barley, corn, red rice and brown chickpeas until golden brown and fragrant. Roast the corn until they begin popping into popcorn for added taste.

Now roast ragi/finger millet, green moong dal, peanuts, roasted gram dal, cashews and almonds until golden brown and fragrant. Roasted gram dal just needs light roasting in low flame, without being burnt.

Set aside all the roasted ingredients until they are completely cool.

In a flour mill, grind into a fine powder and let it cool down completely too. Store in airtight container in a cool place and use to make porridge. Stays well for over 3 months at room temperature.