In a pan, add 2 tbsp ghee, followed by 12–15 chopped almonds, 12–15 chopped cashews, and 10–12 chopped pistachios. Roast them lightly. Then add 10–12 raisins and 2 tbsp white sesame seeds. Sauté for a few seconds, then transfer everything to a plate and keep it aside.

Now, in the same pan, add 2 cups of dry coconut and lightly roast it in the ghee. Add 1½ cups of milk and cook the dry coconut on low flame until the milk is completely absorbed. Switch off the gas and keep the mixture aside.

Next, in a kadai, add 1 cup sugar and 1 cup water. Mix well and cook until the sugar syrup becomes slightly sticky. Add the coconut mixture to the sugar syrup and cook on low flame until the syrup is completely absorbed.

Then, add the roasted dry fruits and mix well.

In a bowl, add ¾ cup milk powder and gradually add ½ cup milk. Mix well to make a smooth mixture. Add this milk powder mixture to the ladoo mixture and cook until it becomes thick and starts to bind together.

Add ½ tsp cardamom powder, ¼ tsp nutmeg powder, and 1 tbsp ghee. Mix well and cook until the mixture leaves the sides of the pan.

Switch off the gas and let the mixture cool slightly. Grease your hands with a little ghee, take a small portion of the mixture, and gently press and shape it into a ladoo. Repeat the same process to prepare all the ladoos.

Dry Fruit Ladoo is ready. Serve immediately or store in an airtight container. The ladoos stay fresh for up to 10 days at room temperature and up to 20 days in the refrigerator.