In a pan, dry roast 1½ teaspoon panch phoron for a few minutes. Put the roasted spice in a mortar and pestle to make a coarse powder, then set it aside.
Take water and sugar together in a pan and heat it. Once the sugar dissolves boil it for 3 to 4 minutes and keep aside.
Heat oil in another pan and add dry red chilli and remaining panch phoron (1teaspoon).
Once they start crackling, add chopped mango bars and sliced dates.
Add turmeric powder and little salt add this stage. Sauté for 3 to 4 minutes.
Add the sugar syrup and raisins to the pot and bring to a boil for 5 to 7 minutes, or until it reaches a thick consistency. If it becomes too thick, add a little water and bring it back to a boil.
After that add lemon juice and check the seasoning and finally switch off the gas and sprinkle the coarse powder of panch phoron on top.