Firstly, in a large pan take 1 cup makhana, ½ cup sunflower seeds and dry roast on low flame until they turn crunchy.

Keep aside to cool completely.

Now take 1½ cup dry coconut and roast until they turn golden brown. You can take dedicated coconut, shredded coconut or dry coconut.

Once the coconut turns golden brown, keep it aside.

Cool completely, and grind to a coarse powder. Keep aside.

In a pan heat ½ cup ghee and roast ½ cup wheat flour.

Roast on low flame until the wheat flour turns aromatic and golden brown.

Add 1 tbsp more ghee, and roast 3 tbsp cashew, 3 tbsp almonds and 2 tbsp poppy seeds.

Roast until the nuts turn crunchy, keep aside.

In a large kadai take 1 cup dhage wali mishri. In place of this you can use sugar or jaggery. However, mishri are considered healthy and body coolant in summer.

Add ¾ cup water and dissolve sugar.

Once the sugar is dissolved, boil until the sugar syrup attains a sticky consistency.

Turn off the flame, and add roasted wheat flour, nuts and coconut makahana mixture.

Also, add ½ tsp cardamom powder and ¼ tsp pepper powder.

Mix well making sure everything is well combined.

In the beginning, the mixture will be very sticky and liquid.

Keep mixing, until the mixture turns moist and crumbly.

Now prepare the ladoo at this stage as it hardens once cooled.

Finally, Summer Ladoo / Garmiyon Ke Laddu Recipe is ready to enjoy for a month when stored in an airtight container.