firstly, in a pan heat ¼ cup ghee and roast ¼ cup gond.
roast on low flame until gond puffs up and turns slightly golden. keep aside.
in a leftover ghee add ¼ cup badam, ¼ cup cashew, 2 tbsp pistachios, ¼ cup figs, 2 tbsp raisins and 2 tbsp pumpkin seeds.
roast on low flame until the nuts turn crisp and golden brown.
transfer to the same bowl and keep aside.
now dry roast 1 cup dry coconut on low flame until it turns aromatic.
once it turn slightly brown, keep aside.
also roast 2 tbsp poppy seeds until it starts to pop.
transfer to the same bowl and mix well making sure everything is well combined.
in a large kadai heat 2 tsp ghee and roast 5 dry dates until it turns aromatic.
add 1 cup jaggery and ¼ cup water.
stir a dissolve jaggery well.
continue to boil until the jaggery syrup turns frothy. you can also drop and check in water to form a soft ball consistency.
add in dry fruit mixture.
also add ¼ tsp nutmeg powder and ½ tsp cardamom powder.
mix well making sure everything is well combined.
transfer the prepared mixture into a greased mould lined with baking paper (size: 6 inch x 3 inch). set well forming a block.
allow setting for 30 minutes.
now unmould and cut into pieces.
finally, serve karadantu or store in an airtight container for a month in the refrigerator.