1/2 cup raw unsalted pumpkin seeds
1/4 cup white sesame seeds
2 tablespoons sliced almonds
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1 tablespoon imported sweet paprika
1 tablespoon coarse (kosher) salt
1 teaspoon ground cardamom

Combine all the ingredients in a dry large skillet over medium heat and heat, shaking the pan continuously to prevent burning and holding the lid over the skillet to prevent the pumpkin seeds from popping out, until the pumpkin seeds begin to pop, about 1 minute.

Transfer the mixture to a bowl to cool, then process in a blender or food processor until finely ground, 2 to 3 minutes. Use immediately, or transfer to an airtight container and store in a cool, dry place for up to 2 months.