Ingredients:
1 big piece of dry coconut
500 gm jaggery (gur)
500 gm sesame (til),
husked and cleaned
1/2 cup groundnuts
1 tbsp white cardamom,
coarsely pounded
1/2 cup cashewnuts
1/2 cup raisins (kismis)
1 tbsp ghee

Procedure:
Heat the sesame in a pan on low heat without any ghee till it gives out a nice smell. Remove and put in a plate.

Heat the groundnuts on medium heat. Remove and when cold, rub and husk them. Cut the groundnuts into small quarters and keep aside.

Chop the piece of dry coconut into small pieces. Cut the cashewnuts and clean the raisins. Place a heavy-bottomed vessel on the fire, put in the ghee and jaggery and stir till it melts and comes to a sticky consistency.

Add the coconut, cashewnut, groundnut, raisins, cardamon and sesame. Stir on a low fire for some time.

Remove from heat. When the mixture cools down slightly, but is still warm, apply ghee on your palms and take small portions of it and roll into ladoos.