Start by roasting the sesame seeds on low to medium flame. This will take about 2 to 3 minutes. Roast until they smell nice, turn light golden, and start popping a little. Once done, take them out and set aside.

Next, roast the peanuts. This will take about 3 minutes. Keep the flame low to medium. Once roasted, let them cool completely, remove the skin, and keep aside.

Now roast the almonds. It will take around 2 minutes. Once they turn slightly fragrant, take them out and set aside.

Roast the walnuts next. These roast very quickly, so 1 to 1.5 minutes on low flame is enough. Remove and keep aside.

Roast the cashews for about a minute. As soon as they turn slightly golden, take them out and set aside.

Lightly roast the desiccated coconut on low flame. This takes only a few seconds. Make sure the colour does not change. Keep aside.

After that, add 4 tablespoons of ghee and roast the wheat flour. Roast on low to medium flame until it turns fragrant and the color changes. Once done, keep aside.

Now start grinding everything, but only in pulse mode.

Coarsely grind peanuts, then almonds, then cashews and walnuts toageather, and sesame seeds separately. Make sure not to grind too much or the nuts will release oil.

To melt the jaggery, heat 2 tablespoons of ghee and add the jaggery. Melt it lightly on low flame. Do not cook it, just melt and switch off the flame. Add cardamom powder to the jaggery and mix.

Now take a big mixing bowl. Add the roasted atta, all the ground nuts, ground til and roasted coconut. Pour the melted jaggery on top. (When you add the melted jaggery, be careful because it will be hot. Mix the ladoo mixture first with a spoon. Once it becomes warm enough to touch, mix it properly with your hands and start shaping the ladoos.

If the mixture feels dry while shaping, add a little warm ghee or melted jaggery and continue rolling.

Your til dry fruit ladoos are ready.