Lightly dry roast the methi seeds. Soak them overnight in water to reduce bitterness. The next day, drain and dry the seeds thoroughly. Grind them to a coarse powder.

Heat ghee in a heavy pan. Fry small batches of gond until they puff up. Set aside.

In the same pan, add more ghee as needed. Roast the wheat flour on low heat until it turns golden brown and aromatic.

Add the grated coconut, chopped almonds, cashews, and poppy seeds if using. Roast for a few more minutes.

Add the methi powder, puffed gond, dry ginger powder, and cardamom powder to the roasted flour mixture. Mix well.

Add chopped dates or jaggery and continue mixing over low heat until everything blends well.

While the mixture is still warm, shape into small laddus using greased hands. If the mixture feels too dry, add a bit more warm ghee to help bind them.