In a heavy-bottomed pan, heat some ghee and roast the gond in batches.

Crush the gond using a bowl or your hand.

Also, roast cashews, almonds, and pistachios in ghee and crush them coarsely using a mortar and pestle. Then transfer them to a mixing bowl.

Next, roast the kismis until they puff up, then add them to the mixing bowl.

Now, in a pan, dry roast desiccated coconut, watermelon seeds, and poppy seeds. Transfer them to the mixing bowl.

Add some ghee to the pan, then add wheat flour and roast it until it changes color and becomes aromatic.

Next, add ganthola powder, dry ginger powder, and cardamom powder. Mix well.

Turn off the heat and remove the pan from the stove.

When the mixture is slightly hot, add chopped jaggery and mix well.

Then add the crushed dry fruits, crushed gond, and the roasted coconut, poppy seeds, and watermelon seeds. Mix well.

Start making ladoos with greased hands while the mixture is still hot/warm.

Enjoy Gunder na Ladoo or Gond ke Ladoo for up to a month when stored in an airtight container.