Remove seeds from dates and keep them aside.

In a heavy bottom pan kadai, heat 4 tbsp ghee and add gond into batches. Fry gond till it completely puffs up.

Then crush fried gond completely with a steel bowl. keep it aside

Now roast ½ cup almonds, ½ cup cashew, and ½ cup pistachio. Roast on low flame until the dry fruits turn golden and crunchy.

Then in a mortal-pestal, crush dry fruits into small pieces. Keep it aside.

Then add 2 tbsp poppy seeds, 2 tbsp watermelon seeds, and ¾ cup dry coconut. Roast it until they turn crunchy. Take it out into a plate and Keep it aside.

Now in a pan, add 2 tbsp ghee and deseeded dates and roast until the dates become soft and scratchy and the ghee ooze out from its sides.

Switch off the flame and when the mixture is slightly hot, add dry fruit pieces, crushed gond, coconut-seeds mixture, sugar, cardamom powder, and dry ginger powder. Mix well.

Khajur gond pak mixture is ready. divide it into two parts.

From one part, roll the ladoo and coat it with dry coconut.

For another part, transfer the prepared mixture to a greased plate lined with baking paper and set well forming a block.

allow setting for 1-2 hrs at room temperature or 30 in the refrigerator.

Cut into pieces and unmold them.

Serve khajur pak or store in an airtight container for 15-20 days or months in the refrigerator.