Dink ladoos

Heat the ghee in a heavy bottomed pan on medium heat. Drop a couple of dink pieces in the hot ghee and wait for them to puff up. Now fry the remaining dink in ⅔ batches for about 2-3 minutes or until all the dink is puffed up and light golden brown.
Transfer the puffed dink into a large bowl and use the back of a spoon or a pestle to coarsely crush the dink.
To the same pan, add cashews and almonds. Roast until light golden brown. Now add in the raisins and roast everything until golden brown and the raisins are puffed up. Remove them from heat, and add them to the mixing bowl with the dink.
Into the same pan, add in the desiccated coconut and toast it until it turns golden brown. Transfer the coconut to the bowl with the crushed dink and nuts.
Now add the chopped dates, hemp/poppy seeds, ground cardamom and nutmeg into the bowl with the dink and mix everything together with a spatula.
In a separate pan on medium heat, add in the jaggery and water. Cook it until the jaggery is melted and starts bubbling, then turns thicker and slightly darker in color. Then take it off the heat.
Pour the jaggery syrup over the ingredients in the bowl and mix everything together with your spatula.
Portion the mixture using a cookie/ice cream scoop into even balls. Grease your palms with ghee and squeeze each portion firmly, then roll them into round balls while still warm.
The ladoos will harden as they cool. Let them cool completely before storing them in an airtight container.