INGREDIENTS-

6 tbsp ghee / clarified butter
½ cup (100 gm) gond / dinka / edible gum / anutu
2 tbsp cashew / kaju (chopped)
2 tbsp almonds / badam (chopped)
2 tbsp raisins / kishmish
1½ cup (100 gm) dry coconut / kopra, grated
2 tbsp poppy seeds / khus khus / gasgase
¾ cup (100 gm) dry khajur / chuara / dry dates (seedless)
¼ tsp cardamom powder / elachi powder
¼ tsp nutmeg powder / jaiphal powder
1 cup (200 gm) jaggery / gud
2 tbsp water

Method-

firstly, in a tawa heat ¼ cup ghee and roast ½ cup gond in batches.

roast on low flame until gond puffs up and turn slightly golden brown.
keep the roasted gond aside and fry all the gond in the same way.

crush the gond using your hand or with a help of rolling pin. note: do not crush in mixi as they turn to be very fine powder.

now in the same remaining ghee, roast 2 tbsp cashew, 2 tbsp almonds and 2 tbsp raisins.roast until they turn golden brown. transfer to the same bowl
further, in pan dry roast 1½ cup dry coconut on low flame

transfer the roasted coconut into the same bowl.now roast in 2 tbsp poppy seeds until they start to popblend to coarse powder without adding any waternow take khajur powder onto tawa and roast it with 2 tbsp ghee on low flame.roast until the khajur turns golden brown.mix well making sure all the dry fruits are well combined. keep aside.
melt and boil on medium flame till 1 string consistency is reached.pour the jaggery syrup over dry fruit mixture and mix well
finally, enjoy gond ladoo / dinkache ladoo for a month when stored in airtight container.