Dry fruit Ladoo

Ingredients:

• Cashew- 10-12
• Almonds- 10-12
• Pistachios- 15
• Melon seeds- 1- 1 1/2 tbsp (tarbuja seeds)
• Pumpkin seeds- 1 tsp 
• Chironji - 1 tbsp (Charoli seeds)
• Poppy seeds- 1 tsp (Khus Khus)
• Dried Fig- 8-10 pieces (Anjeer)
• Dates- 1/2 cup (I used Lion seedless dates)

Method:

1. Soak anjeer and dates in warm water for 15-20 minutes. 
2. Spread on a dry cloth and gently press to remove excess water. 
3. Let them dry for 10-15 minutes. 
4. Meanwhile, chop cashew, almonds, and pistachios into small pieces. 
5. Dry roast the nuts on a low flame (except melon seeds, pumpkin seeds, and poppy seeds). 
6. Stir frequently to prevent the nuts from over roasting. 
7. Roughly chop the soaked anjeer and dates. Grind into a pulp.
8. Add the melon and pumpkin seeds. These will swell and pop, so be prepared to stir continuously. 
9. Add poppy seeds and stir of 1 minute. 
10. Add the paste of anjeer and dates. 
11. Mix well so that it becomes a spreadable mixture. Cook for 3 minutes, mixing in once in every minute.
12. The idea is to remove the excess moisture from the pulp/paste to increase the shelf life of the ladoos.
13. Turn off the heat. 
14. Let it cool to room temperature.
15. Apply some ghee on hands and make ladoos.
16. Let those sit for a few minutes. 
17. Then store in an airtight container. 
18. The ladoos will stay good for 10-15 days if placed away from moisture. 

Note: Find Dry Fruit Jaggery Ladoo here.