Heat oil in a wide kadhai or wok. Add peanuts and roasted chana dal. Sauté for 2 minutes.

Add cashews and almonds, sauté for another 2–3 minutes until golden.

Toss in raisins and sauté for 1 minute until they puff. Push all nuts and raisins to the side of the pan.

In the remaining oil, add mustard seeds. Once they splutter, add sesame seeds, fennel seeds, green chilies, and curry leaves. Stir for a few seconds until aromatic.

Mix in turmeric, salt, and red chili powder. Stir so the masala coats the nuts.

Now add the cornflakes, Cheerios, rice crisps, and rice squares. Gently toss until everything is coated evenly without breaking the cereals.

Switch off the heat and sprinkle powdered sugar. Give one last gentle mix.

Spread the mixture on a large tray to cool completely. Once cool, transfer to a big airtight container.