Dry Fruits Gond Ladoo

Heat ghee and fry the edible gond until it puffs up. Cool and crush coarsely.

Roast makhana until crisp, then crush lightly.

Roast almonds, cashews, pistachios, walnuts, flax seeds, sesame seeds, fennel seeds, and mixed seeds separately.

Lightly roast raisins until they become plump.

Melt jaggery with a little ghee over low heat until it forms a smooth syrup.

Mix all roasted ingredients with crushed gond, sonth powder, cardamom powder and saffron

Pour the warm jaggery syrup over the mixture and combine thoroughly.

While the mixture is still warm, grease your palms with ghee and shape into medium-sized laddoos.

Allow them to cool completely before storing in an airtight container.

Storage: Keeps well for 3–4 weeks at room temperature in an airtight container, or longer if refrigerated.