| In a blender jar, add dates without the seeds and grind it into a smooth paste. |
| in a pan take cashew, almonds, walnuts, and foxtail millet, flax seeds, chia seeds, and pumpkin seeds. |
| Roast on low flame until they are crunchy. |
| Transfer the roasted nuts to a bowl and keep aside. |
| Heat the thick pan, and once hot, add the Amaranth seeds. Saute until they begin to pop. |
| Once done, sieve the Amaranth seeds to remove any unpopped seeds. Then keep aside. |
| In the same pan, now add the dates paste. Cook until the dates paste thickens. |
| As the mixture binds, add the dried cranberries and raisins. |
| Next, add the roasted nuts to the mix. |
| Top it up with the popped Amaranth Seeds and mix well. |
| Turn off the flame and transfer the prepared mixture into a greased plate lined with baking paper. |
| Spread mixture evenly with thickness of 1cm. |
| Press it evenly and refrigerate for 1-2 hours until firmly set. |
| Once set, cut into even squares of desired choice and enjoy. |
