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Pan masala is a mixture of dried fruits, nuts, seeds, herbs, and spices which is served after meals in India. Paan is a preparation combining betel leaf with areca nut(aka Sopari), catechu(aka Katho) and sometimes also with tobacco, but I am showing Mitho Pan Masala here.
To prepare the Pan Masala Mixture, you will need following. (This recipe is for the crowd so you can adjust if making in small quantity)

2 lb Cashews, Raw & Unsalted
1 lb Raw Fennel Seeds(Fine variety)
2 lb Sun Flower Seeds, roasted, unsalted
2 lb Pumpkin Seeds (aka Magaztari in India)
1 lb Raisins
2 lb Dried Papaya
2 lb Dried Pineapple
1 lb Dried Dates (aka Kharek)
2 lb Dried Coconut, Ground and sugar free)
1 lb Tutty Fruity
1 lb Glazed Cherries
3 Bottles Kashmiri Heera Moti
4-5 Bottle Minaxi Chantney (if big bottles 2-4)
1 bottle Rose Essence
4-5 Bottle Gulkand (2-4 if big container)
2 bottle Ajmet Phool
Yellow Food color as needed
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