Roast peanuts on low flame for 3 - 4 minutes, till peanuts are crispy. Cool the peanuts then remove skin.

Roast sesame seeds on low heat for three to four minutes till the seeds crackle. Remove in a plate to cool the seeds.

In a pan add 1tbsp ghee.Roast lotus seeds on low heat till the seeds become crispy.

Roast grated coconut till golden color.

Crush pistachios.

Grind coarsely, peanuts, sesame seeds, lotus seeds, grated coconut one by one in a mixer.

Mix all powdered nuts and seeds and cardamom powder well in a bowl.

Now heat the pan and add one tablespoon of ghee and add jaggery and two tbsp of water.

Cook till jaggery melts and the mixture starts to bubble.

.Add all coarsely ground powder to the pan and mix well till it forms a dough like consistency.

Take a butter paper and apply little ghee. Place the dough from the pan on to the butter paper and shape into a roll. Add crushed pistachios and roll it again.

Let it roll cool for few minutes and then cut it into pieces. The delicious tilgul vadi is ready. Store in a container.The sweet will remain fresh for 2 to 3 weeks.