Begin by dry roasting the peanuts in a thick-bottomed pan over a low flame. Stir continuously to ensure even roasting until they turn golden brown and aromatic. Once done, allow them to cool completely before transferring them to a blender. Pulse into a coarse powder and set aside in a large mixing bowl.

Next, roast the sesame seeds on low heat until they start popping slightly and release their nutty fragrance. Let them cool completely, then blend into a coarse powder. Add this to the same bowl with the peanut powder.

In the same pan, add the almonds and pistachios. Roast them gently until crisp, then add sunflower and pumpkin seeds. Continue roasting until the seeds start to pop and release a pleasant aroma. Once cooled, blend the mixture into a coarse powder and transfer to the mixing bowl.

Now, lightly roast the grated dry coconut over low heat until it turns pale golden and aromatic. Add this to the nut and seed mixture. Mix in the chopped dates, anjeer, and cardamom powder. Combine everything well so that the ingredients are evenly distributed.

In a large kadai, melt the jaggery with ¼ cup of water over medium flame. Stir continuously until the mixture comes to a boil. Cook until it reaches a one-string consistency — this ensures the perfect texture for binding.

Quickly add the prepared nut-and-seed mixture into the jaggery syrup. Stir vigorously to coat every particle evenly with the syrup. The mixture will begin to thicken as it combines.

Transfer the mixture onto a large plate and let it cool slightly, just enough to handle. While still warm, shape portions into round ladoos of your desired size by rolling them between your palms.

Once set, store the Protein Ladoos in an airtight container. They stay fresh and flavorful for up to a month, making them an excellent energy-boosting snack anytime you need a healthy bite.