Dry roast almonds, cashews, walnuts, and pistachios in a pan until fragrant.

Let the roasted nuts cool, then coarsely chop or pulse in a mixer.

In a pan, gently warm dates, black currants, and raisins until soft and sticky.

Add the chopped nuts to the warm fruit mixture. Mix well to combine.

While the mixture is still warm, take small portions and shape into ladoos by pressing firmly with your hands.