In a large kadai, take 500 g of peanuts and roast on low flame. Stir occasionally to ensure even roasting until the peanuts become crunchy, and the skins start separating.

Once roasted, let the peanuts cool completely. Gently remove the skin by rubbing the peanuts between your palms. Next, pulse the peanuts in a grinder to get a coarse texture. Transfer to a large plate and set aside.

In the same grinder, add 500 g of jaggery and a small portion of the roasted peanuts. Pulse them together until they turn into a coarse powder. Add this mixture to the plate of coarsely ground peanuts.

In the same kadai, dry roast 2 tbsp of cashews, 2 tbsp of pumpkin seeds, 2 tbsp of sunflower seeds, 2 tbsp of walnuts, and 2 tbsp of poppy seeds. Roast on low flame until all the nuts and seeds are crunchy.

Add the roasted nuts and seeds to the peanut-jaggery mixture. Also, add 0.5 tsp of cardamom powder for flavor. Mix thoroughly, ensuring that the ingredients are well combined and slightly moist.

Once everything is mixed, take small portions of the mixture and shape them into round ladoos by pressing between your palms. Repeat the process for the remaining mixture.

Store the ladoos in an airtight container. They can stay fresh for up to a month.

Servings: 20-25 ladoos