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.