Procedure for flax seeds protein bar recipe:

Dry roast:

1. Heat a pan and add a cup of flax seeds.
2. Roast until it splutters and set aside.
3. Add 1/4 cup of peanuts and roast for 30 seconds.
4. Add 1/4 cup of almonds and roast.
5. Add 1/4 cup of pumpkin seeds and roast.
6. Let it cool and transfer it into the blender.
7. Blend coarsely and take into a bowl
8. Blend roasted flax seeds and set aside.

Melt jaggery and mix:

1. Heat a pan and add 1/4 cup of water.
2. Add 1 1/2 cups of jaggery and mix well.
3. Stir well until the jaggery is melted completely.
4. Add the blended powders and mix.
5. Stir immediately in order to avoid lumps.
6. Add a tablespoon of ghee to avoid sticking.
7. Add 2 crushed cardamom or cardamom powder.
8. Stir well until the mixture thickens.

Shaping:

1. Place the butter paper and grease the bowl.
2. Now transfer the mixture.
3. Be sure to press or the bars will fall apart when you cut them.
4. Let it cool, set aside for an hour or refrigerate for 30 minutes.
5. Remove from bowl and cut into the required shape.
6. Sprinkle chopped peanuts and almonds.

Storage:

1. The protein bar can be stored in an airtight container at room temperature for up to 2-3 days. Refrigerate and can serve for a week.