Grind methi dana into fine powder.

Soak methi powder with milk for 4-5 hours.

Heat 2 tbsp ghee in a pan, add soaked methi powder and roast on low flame till it completely dry and changes its color.

After 15-17 minutes methi powder is completely dry and changes its color. Take out methi powder into a mixing bowl.

Now add dry coconut in a pan and roast for a minute. Add roasted coconut into a mixing bowl.

Then roast dry fruits for a minute and grind them into a coarse powder. Then add coarse dry fruit powder into a mixing bowl.

Add 2 tbsp ghee in a pan; add gond and fry on low flame till it completely puffs up.

Crushed fried gond with the back side of bowl (or grind into mixture jar). Add crushed gond into the mixing bowl.

Heat 1 tbsp ghee in a pan, add coarse urad dal flour and roast till it changes its color.

In the same way heat 2 tbsp ghee in a pan, add coarse gram flour and roast till it changes its color.

Add 3 tbsp ghee to pan, add coarse wheat flour and roast till it changes its color.

Now in a mixing bowl, add poppy seeds and mix everything. Methi pak mixture is ready.

Heat the remaining ghee in a pan, add jaggery, and completely melt it on low flame.

Switch off the flame; add dry ginger powder, batrisu powder and cardamom powder. Mix well.

Add methi pak mixture and mix well.

Now immediately transfer the mixture into greased tray level it using spatula and sprinkle sliver of poppy seeds, pistachio and almond on the top.

Let it cool down completely. Cut into pieces once set. Or give the authentic shape of adadiya.