Firstly, in a pan take1/4 cup ghee and add 1/4 cup gond.

Roast on low flame until the gond puffs up and turns crystal.

Rrain off over the plate and transfer to a bowl.

With the help of small cup, crush the gond to a coarse powder. keep aside

In the same pan add almond, cashew raisins.

Roast on low flame until nuts turn crunchy and golden brown.

Cool completely, and transfer to a blender and blend roughly.

In a large kadai take 3/4cup ghee and roast 1+1/2 cup wheat flour.

Keep roasting on low flame by breaking lumps if present.

Roast for until it turns golden brown without burning.

Transfer the roasted wheat flour to the same bowl and allow to cool completely.

In meanwhile dry roast muskmelon seeds.roast until they turn golden.

Transfer the roasted magaz into the same bowl along with cardamom powder.mix well making sure everything is well combined.

Once the mixture is come to room temperature add 1 cup powdered sugar.

Mix well making sure everything is well combined.do not over mix as the heat of hand will make sugar to melt.

Take a small of the mixture and prepare ball-sized ladoo.

Finally, enjoy aate ki pinni for a month when stored in an airtight container.