Heat 1 tbsp ghee in a pan on low flame.

Add almonds and roast gently.

When almonds are half roasted, add cashews and walnuts.

Roast all nuts until they turn golden brown, then transfer to a plate and set aside.

In the same pan, dry roast sesame seeds, pumpkin seeds, and peanuts until the sesame seeds start crackling.

Add sunflower seeds and roast briefly.

Add flax seeds and roast for a few seconds more, then transfer to a separate plate.

Add phool makhana to the pan and roast on low flame until crispy.

Once crispy, set them aside.

In the same pan, add 1 tbsp ghee.

Add edible gum and roast until it puffs up nicely, then remove and set aside.

Add grated dry coconut to the pan and roast until it turns light golden, then set aside.

Add 1 tsp ghee and roast seedless dates for 5–6 minutes on low flame until soft, then set aside.

Grind roasted gond and green cardamoms into a fine powder.

Coarsely grind all roasted nuts in batches, setting aside 1 cup of nut powder for texture.

Coarsely grind roasted phool makhana.

Lightly pulse the roasted dates to help with binding.

In a large pan, add grated jaggery and water.

Heat on low to medium flame until it reaches a light sticky string consistency (soft ball stage).

Just before turning off the flame, add 1 tsp ghee.

Add all the nut and seed powders, makhana, gond, dates, and coconut to a big mixing bowl.

Pour the hot jaggery syrup over the mixture.

Mix everything quickly and well using a spatula or greased hands.

While warm, shape into laddus. Makes around 1 kg of laddus.