Nutty Delight: Dry Fruit Laddu with Pista and Badam

1.In a dry skillet over medium heat, lightly toast the pistachios, almonds, pumpkin seeds, and sunflower seeds until they are fragrant, about 5-7 minutes. Stir frequently to prevent burning. Remove from heat and let cool.

2.In a food processor, combine the toasted nuts and seeds with the chia seeds and black raisins. Pulse until the mixture is coarsely ground but still has some texture. Transfer to a large mixing bowl.

3.In a saucepan, add the grated jaggery and chopped dates along with 1/4 cup of water. Heat over low-medium heat, stirring until the jaggery dissolves completely and the mixture thickens slightly, about 5-7 minutes.

4.Once the jaggery and date mixture is ready, pour it over the nut and seed mixture in the bowl. Add the cardamom powder and ghee, and mix everything together until well combined. The mixture should be sticky and hold together when pressed.

5.Allow the mixture to cool slightly until it is manageable to handle. Grease your hands with a little ghee to prevent sticking, then take small portions of the mixture and roll them into small balls or laddus, about the size of a golf ball.

6.Place the formed laddus on a plate or tray lined with parchment paper. Let them cool completely at room temperature to firm up.

7.Once cooled, store the laddus in an airtight container. They can be enjoyed immediately or stored for up to two weeks.