1. Soak the pitted dates in warm water for 10 minutes, or wrap them in a damp paper towel and microwave them for 10 seconds to plumpen them.
2. Roughly chop the almonds, cashews, and pistachios. Heat 1 tablespoon of ghee in a pan on medium to low heat. Once melted, add the nuts, raisins, pumpkin seeds, sesame seeds, and melon seeds (optional). Roast for 4-5 minutes, until you can smell their aroma and the color of the cashews turn a shade darker.
3. Transfer the contents of the pan to a plate and set aside.
4. Melt the remaining 2 tablespoons of ghee in the pan on a low setting. Add the dates into the pan and begin to mash them with the back of the spoon until it reaches a paste-like consistency.
5. Add the nuts, raisins, and seeds back into the pan with the dates along with the ground cardamom. Mix everything together thoroughly.
6. Coat your hands with ghee. Scoop about 3 tablespoons of the mixture into your hand and press it into a round ball. Repeat with the rest of the date nut mixture.
7. Apply edible silver leaf to the ladoos (optional). Enjoy!
*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.
