Grind the dates in the mixture grinder to get a smooth mixture. For preparing the sugar syrup take a pan mix the sugar and water and heat it. Stir until all the sugar crystals have dissolved. Do not let the mixture boil.

Now a place another pan on flame and pour ghee into it. When ghee melts add the edible gum (gondh) little at a time and fry until they puffs up like popcorn and crisps up. Make sure that gondh is completely from inside and outside.Once they are fried, using a ladle spoon take out from the ghee and keep it aside. Repeat the process with the rest of the gondh. After the gondh has cooled down, with the help of rolling pin crush them into coarse powder.

In the same pan containing the melted ghee add the cashewnuts and fry them. Once they turn pinkish remove them from the pan. Then add the grinded khajur into the same pan and cook until it gets soften. Add crushed gondh, cashewnuts and grated coconut to it. Turn off the flame and add the sugar syrup and mix well. Mix well as the mixture is dense and it will take time.

Transfer the content to a wide plate and sprinkle the poppy seeds and grated coconut and tap it so the garnishing sticks and allows to set. Once it cools down cut it into desired shape and store it in an air-tight container. Enjoy eating it.