Recipe

Grind the dates slightly in a mixer jar.
Heat a pan and add 5 to 6 tablespoons of clarified butter (ghee).
Fry the acacia gum bit by bit in the hot clarified butter until it pops up. Ensure not to add all the acacia gum at once.
Once fried, remove the acacia gum from the pan.
In the same pan, add 2 to 3 tablespoons of clarified butter.
Roast the walnuts, almonds, cashew nuts, pistachios, and poppy seeds in the clarified butter until they are aromatic.
Add the ground poppy seeds to the roasted dry fruits, mix well, and set aside.
Gently press the fried acacia gum using a bowl.
Knead the ground dates for about 4 to 5 minutes in the clarified butter.
Add the roasted dry fruits and fried acacia gum to the kneaded dates. Mix them thoroughly.
Add cardamom powder (1 teaspoon), a small amount of nutmeg, Ganthoda powder, and dried ginger powder. Mix well.
Take a plate lined with Eco bake paper in a round-cut shape. Gently press the mixture onto the plate.
Press and level the mixture with a tiny metal cup.
Let it rest for ½ to 1 hour to set.
Once firmly cemented, cut it into diamonds or squares or simply another preferred shape.
Tips:
Fry acacia gum gradually in hot clarified butter.
Roast dry fruits on low-medium heat evenly.
Mix the ingredients thoroughly for even flavour distribution.
Adjust spice quantities to personal taste.
Allow enough time (1/2 to 1 hour) for setting.
Use a sharp knife for cutting shapes.
Cautions:
Control the clarified butter temperature to avoid burning.
Be cautious of popping when frying acacia gum.
Mix hot ingredients carefully to prevent burns.
Ensure even spreading of the mixture while setting.
Only after the mixture has thoroughly set can you form shapes.