PREPARATION

1. Take a pan, add 30 grams almonds, 30 grams walnuts, 30 grams pumpkin seeds and dry roast for 2 - 3 minutes on medium heat or until it turns golden brown in color.
2. Remove it from heat and keep aside.
3. Take a pan, add 15 grams lotus seeds and dry roast for 2 - 3 minutes on medium heat or until it turns golden brown in color.
4. Remove it from heat and keep aside.
5. Take a pan, add 30 grams flax seeds and dry roast for 2 - 3 minutes on medium heat or until it turns golden brown in color.
6. Remove it from heat and keep aside.
7. Take a pan, add 30 grams sesame seeds and dry roast for 2 - 3 minutes on medium heat or until it turns golden brown in color.
8. Remove it from heat and keep aside.
9. Take a pan, add 30 grams desiccated coconut and dry roast for 2 - 3 minutes on medium heat or until it turns golden brown in color.
10. Remove it from heat and keep aside.
11. Take a skillet, add 250 grams oats and dry roast for 5 - 7 minutes on medium heat or until it turns golden brown in color.
12. Remove it from heat and keep aside.
13. Take a pan, add 30 grams peanuts and dry roast for 2 - 3 minutes on medium heat or until it turns golden brown in color.
14. Remove it from heat and remove the skin of peanuts.
15. Transfer this into a blender, add the roasted nuts, roasted lotus seeds and blend it well. Keep aside.
16. In a blender, add roasted oats and blend it into a powder.
17. Transfer this into a mixing bowl, add the blended nuts, roasted desiccated coconut, roasted sesame seeds, roasted flax seeds, 70 grams jaggery powder and mix it well.
18. Add 60 milliliters ghee and mix it well.
19. Take some mixture in your hands and shape it into a ladoo.
20. Serve or store in an airtight container.