firstly, in pan heat 2 tbsp ghee. add ½ cup almond, ½ cup cashew, ¼ cup walnut, 2 tbsp sunflower seeds, 2 tbsp pumpkin seeds and 2 tbsp raisins.

roast on low flame until the nuts turn crunchy. keep aside.

in a large kadai heat 2 tbsp ghee and add 4 cup coconut.

roast on low flame until the coconut turns aromatic. if you are using desiccated coconut, then make sure to soak it in warm water for at least 10 minutes.

now add 2 cup jaggery and mix well.

continue to cook until the jaggery melts.

keep cooking till the mixture starts to hold shape.

add in roasted nuts, 1 tbsp poppy seeds, and ½ tsp cardamom powder.

mix well combining everything well.

now cool the mixture slightly.

when the mixture is still warm start making ladoo.

finally, the coconut dry fruit ladoo is ready to enjoy for 2 weeks when refrigerated.