In a blender pulse nuts coarsely. Chop dates. To a heavy bottom, pan add ghee and roast the nuts on a low heat, add coconut and seeds and fry for 2 to 3 minutes add chopped dates and cardamom powder.

Fry stirring well till you smell the roasted coconut. If using rock sugar, add it. To a heavy bottom pot, add grated jaggery and 2 tbsps. Water and melt on a low heat. Filter this to remove impurities. Add 1 tbsp. Ghee to the jaggery and begin to boil it till it reaches a soft ball consistency.

On a low flame, begin to cook, keep stirring to prevent burning. It has to be cooked till the jaggery strings are seen. Let the mixture come down to warm, roll the mixture to balls with greased palms.

You can drop a spoon of this syrup in a bowl filled with water. The syrup can be rolled to a soft ball. Switch off the heat. Pour jaggery syrup to the roasted nuts and stir well.