100 grams each of pistachios,
walnuts, almonds and cashews
20 grams each of til and khus khus
¼ teaspoon methi seeds
2 pinch of elachi powder
100 grams deseeded dates
40 ml date syrup
50 grams almond powder

Preparation:

Roast separately pistachios, walnuts, almonds and cashews for 2 minutes on a slow flame. Then pound coarsely.
Roast til and khus khus.
Lastly roast methi seeds and grind into a powder.
Mix all the above ingredients including elachi powder.
Mash deseeded dates and date syrup and add to the mixture. Make ladoos.
Roll each ladoo in almond powder.