Rub some ghee all around inside of your mixture jar (this will help in taking out the ground dates & figs), add in the chopped dates & figs grind. It will become a highly sticky ball. Set aside.

In a medium pan dry-roast the all of the dry fruits (including walnuts) on medium heat for about 3-4 minutes, and remove from pan and let it cool. Once cooled down, place onto a chopping board and with a sharp knife chop them finely.

Using the same pan, dry-roast the white poppy seeds for a minute and keep aside and also repeat same with desiccated coconut and keep aside.

Heat the ghee in a heavy-based pot add in the jaggery and let it simmer over low heat till it caramelizes and forms a hard ball when you add a drop of cold water.

Add the date and fig mixture and sauté for approximately 5 minutes on medium heat.

Now add in the all of chopped nuts, 2 tbsp. of roasted poppy seeds, ground cinnamon powder and cardamom powder and allow to cook till the mixture comes together, resembling a dough.

Remove from heat and set aside and allow the mixture to cool before kneading the mixture.

Grease your palms with some ghee and roll into lemon sized balls. Roll into your choice of garnishing roasted poppy seeds or desiccated coconut.

Store at room temperature in an airtight container for up to 2 weeks otherwise place in airtight container and refrigerate for a longer period of time.