In a pan, add 1.5 cups of black sesame seeds and roast on medium flame until they puff up. Remove them to a plate and let them cool.

Add the black sesame seeds to a mixer jar and grind them completely so they merge easily into the ladoo mixture. Keep it aside.

In a pan, add 1 tbsp of ghee and ¼ cup each of cashews, almonds, pistachios, and walnuts. Roast on a low flame until slightly golden brown. Remove to a plate and let them cool.

Add the dry fruits to a mortar and pestle and coarsely crush them. Keep it aside.

In the same pan, add ½ cup of dry coconut, 2 tbsp of poppy seeds, and 2 tbsp of watermelon seeds. Roast on a low flame and remove to a plate.

In a mixing bowl, combine the ground sesame seeds, coarsely crushed dry fruits, roasted coconut, poppy seeds, and watermelon seeds. Mix well.

Take 500 grams of dates and remove their seeds.

In a pan, add 3 tbsp of ghee and the dates. Mix well and roast the dates on a low flame until the ghee releases from the sides.

Add the roasted dates to the ladoo mixture, along with ½ tsp of cardamom powder, ½ tsp of dry ginger powder, and ½ cup of powdered sugar. Mix well and bind the mixture.

Take a small portion of the mixture and roll it into small-sized ladoos.

Serve or store the dry fruit ladoos in an airtight container. They stay fresh for 20 days at room temperature in winters.