Heat oil and add the gaund. When it puffs up remove and crush it using a mortar pestle. In the same oil fry the makhana and when they puff up remove them.
Add the almonds and then the charmagaz and lightly brown them in oil and remove them. In the same pan add the besan and on a slow flame cook till besan emits pleasing aroma and the colour has gone dark.
Remove and allow it to cool completely. Now mix in gaund, makhana, almonds, char magaz and powdered sugar.
Now mix in the orange rind and the cinnamon powder, mix well and keep in a tight fitting jar.