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Pre heat oven to 350 F. Line baking tray with parchment paper. Add dry ingredients first and then add the seasoning on top. Mix everything. Even out the surface, preferably in a single layer without scattering cashews & makhana. Let the wet seasoning trickle down to the bottom and stick to the parchment paper and form a layer, it will help make the clusters. Bake in oven for 12-15 mins till cashews turn golden. Bake a couple of minutes more if required.
Let it cool down completely. Store in airtight containers immediately once it cools down as makhana gets soggy very quickly when kept outside.
For best taste always keep this snack mix in an airtight jar.
Substitute maple syrup with honey, powdered jaggery or coconut sugar.
Stove top instructions: If you want to make this in a pan or wok, roast cashews makhana, seeds and quinoa separately. Heat oil add curry leaves, seeds, spices and maple syrup (or any sugar substitute). Add makhana and cashews and mix. Keep in pan for a few minutes, keep stirring. Do everything on low heat so that the ingredients do not burn. Transfer to a greased tray, even out and let it cool down. Store in airtight container as soon as it cools down. Enjoy.