De-seed and chop the dates finely. Chop the nuts as well in to very fine cubes and keep aside. Using a fine grater, grate the desiccated coconut and keep it ready.

Heat a pan adding grated desiccated coconut and roast it for few minutes but let it not change color. Transfer it to a plate and heat ghee in the same pan. Throw in the edible gum(gond).

As you roast the gond, it will puff up. Switch off and let it cool down. Next grind it to coarse powder using mixer.

When all the stuff is ready, heat jaggery in the pan along with 1/4 cup of water. As cook it in medium flame, jaggery dissolves and starts bubbling.

Check the consistency of jaggery syrup by spooning few drops of it in to a bowl of water. If the syrup is thick in water and you can gather it using your fingers, then switch off. Otherwise continue cooking for few mor minutes. Next add roasted coconut, nuts, dates and powdered gond.

Mix well everything together. When this mixture is still warm take handful of it and shape like laddo. Repeat the process till the mixture gets over.

Delicious and healthy gond ke laddo (antina unde) is ready to relish.

I have used nuts like cashews, almonds and raisins. You can include pista and walnuts too.

You can use dry-dates where as I preferred regular dates itself.

You can use nuts and dates in varying quantities as per your choice. But ensure desiccated coconut is more than nuts.

The jaggery syrup consistency should be of soft ball. In case it turns hard, add some more water bring the consistency to soft.