Firstly, in a heavy-bottomed pan heat 2 tbsp ghee and fry ¾ cup badam, ¾ cup cashew, and ½ cup dry dates.

Roast on low flame separately and keep aside.

Also, add ½ cup roasted dry coconut and mix well.

Cool completely, and powder in a mixer jar. keep aside.

In a pan heat ¼ cup ghee and roast ¼ cup besan until it turns golden brown.

Also, add 1½ cup wheat flour and roast on low flame.

Add ¼ cup ghee and continue to roast until the atta turns aromatic and golden brown.

Further, add 2 tbsp ghee and 3 tbsp gond.

Fry until the gond puffs up. make sure to fry until the gonds turn crystals.

Also, add 2 tbsp raisins and fry well.

Transfer the mixture to the large kadai.

Also add 2 tbsp sesame, 2 tbsp poppy seeds, ½ tsp ginger powder, ½ tsp cardamom powder, and prepared dry fruit powder.

Mix well making sure everything is well combined.

Once the mixture is slightly warm, add 1 cup of jaggery powder and mix well.

Mix well making sure everything is well combined.

Now prepare ladoo or shape of your choice.

Finally, enjoy Atta Pinni Recipe for 2 to 3 months when stored in an airtight container.