Chop the dates roughly and using a food processor or grinder, pulse the dates in small batches. This will make small bits and save you the time and effort of individually chopping the dates.

In a wok, dry roast the Almonds and Pistachios and chop them roughly. Keep aside. Heat 1 tbsp of ghee and roast the Ragi flakes on low flame until crispy.

To the roasted ragi flakes, add the date bits and poppy seeds. Mix everything together and roast gain for another 1-2 minutes.

Finally, add the roasted and chopped nuts and mix well. Turn off the flame.

Let the mixture rest till it's cool enough to handle with your bare hands. Pinch out a small portion from the laddu mixture and roll it into a round ball. Repeat till all the mixture is used up.