Method:

Heat a pan with 1/4 cup of ghee, when it is hot fry edible gum

Roast on low flame until edible gum puffs up and turns slightly golden. keep aside.

In leftover ghee add 1/2 cup badam, ¼ cup cashew, 2 tbsp pistachios, ¼ cup figs, 2 tbsp raisins, and 2 or 3 tbsp pumpkin seeds. Roast on low flame until the nuts turn crisp and golden brown. Once done transfer to the same bowl and keep aside.

In a separate pan, dry roast poppy seeds until light brown (until it begins to pop)

now dry roast dry coconut on low flame until it turns aromatic, once it turns slightly brown, keep aside.

Transfer to the same bowl and mix well making sure everything is well combined.

In a large Kadai heat 2 tsp ghee and roast 5 dry dates until it turns aromatic

Add 1 cup jaggery and ¼ cup water.

Stir dissolve jaggery well. continue to boil until the jaggery syrup turns frothy. you can also drop into the water to form a softball consistency. Add in dry fruit mixture.

Also, add ¼ tsp nutmeg powder and ½ tsp cardamom powder. mix well making sure everything is well combined.

Transfer the prepared mixture into a greased mold/ Plate. Set well forming a block. allow setting for 30 minutes.

Now unmold and cut into pieces finally, serve Kardantu or store in an airtight container for a month. (i have shaped this as a barfi or fudge, but you can also make these as Ladoo.)