In a heavy bottom pan, heat some ghee and roast gond in batches.
Crush the gond using your bowl or with your hand.
also roast cashews, almonds, watermelon seeds and raisins in ghee and add into mixing bowl.
Now, in a pan dry roast desiccated coconut and poppy seeds. Take out into mixing bowl.
Add some ghee in a pan, add wheat flour and roast it till it changes its color and become aromatic. Take our roasted flour into mixing bowl.
Heat ghee in pan, add chopped jaggery and melt.
When jaggery is melt, switch off the flame and add ganthola powder, cardamom powder and dry ginger powder. Mix well.
Add jaggery syrup into mixing bowl and mix well.
Start making ladoo (greased hand) when the mixture is still hot / warm.
Enjoy gond ladoo / dinkache ladoo for a month when stored in airtight container.
