Recipe

Preparation of Powders:
Take a mixture jar.
Grind Acacia gum until it's slightly crunchy, not too fine.
Add almonds and cashews until they are half-baked, not too finely ground.
Grind Dry dates separately.
2)   Cooking Process:
Take a pan with thick twigs.
Add 4 to 5 tablespoons of clarified butter (ghee).
Make sure the ghee is not too hot so as not to scorch the acacia gum.
Add half the quantity of acacia gum and fry it.
Reduce the flame to low.
Pour in 500ml full-fat milk and increase the flame to medium.
Mix well until the acacia gum starts melting and cracking.
3)   Adding Ingredients:
Lower the flame to very low.
Add the powders of almonds, cashews, dry dates, desiccated coconut, scent, add 4 tbsp dry ginger powder, 4 tbsp. Ganthoda powder, melon seeds, and poppy seeds.
Mix thoroughly.
Add jaggery, nutmeg powder, and cardamom powder.
Continue mixing well.
Garnish it with almonds and poppy seeds.

Tips:
1) Consistency: Ensure the mixture thickens to a semi-solid texture before shaping.
2)   Heat Control: Maintain low heat to prevent burning or sticking to the pan.
3)   Stirring: Continuously stir to avoid lumps and ensure even cooking.
4)   Nuts: Customize nut selection for garnishing based on preference.
5)   Garnishing: Top with a variety of chopped nuts for an attractive look.
6)   Storage: Keep the prepared Ped in an airtight container for freshness.
Cautions:
1)  Ghee Temperature: Add ghee cautiously to prevent scorching the Acacia gum.
2) Moderate Heating: Avoid overheating to maintain the Ped's intended texture and taste.
3)  Consistency Matters: Ensure the mixture is pliable but not too runny or hard before shaping.
4) Sweetness Balance: Adjust jaggery/sugar quantity according to taste because sweetness levels may vary.