n To make or to prepare Antina unde or Dry fruits laddu –nn Keep all the ingredients ready as shown in the above image to start the recipe. Heat a pan, when it is hot add poppy seeds, dry roast it in a medium flame to light brown, allow it to splutter remove from the flame and set aside.nn In the same pan add 2 tbs of ghee in it and add 1 tbs of  edible gum in it, stir fry it until it pops up like popcorn, once it is done remove and set aside continue the same for remaining and set aside on a paper towel.nn In the same pan add 1 tsp of ghee and add almonds to light brown and set asidenn Add all the dry fruits one by one and fry it in ghee separately.nn Take care not to burn any ingredients, fry all the ingredients in medium/low flame and set aside in a bowl or a wide plate. Allow the mixture to cool, add grated dry copra, cardamom powder , roasted poppy seeds, mix together and keep ready.nn Heat the pan by adding 1 1/2 tsp of ghee in it when it is hot add jaggery in it.nn Stir fry until jaggery dissolves completelynn Then add 2 tsp of water to it and bring it to boil until it reaches to string consistency.nn To test the syrup is done or not- Drop 1 or 2 drop of syrup in water, if it is done it does’t dissolves in water or if you touch with your finger it must be sticky to find a string. Once the syrup is done  to a string in consistency remove from the flame and add it to the dry fruit mixture.nn Combine together so that the jagerry syrup must coat all the ingredients.nn When the mixture is warm enough, grease your hand with ghee, take a small portion of mixture and press it to make a round shape laddu’snn Continue the same for remaining mixture, once it is done you can roll the prepared laddu’s on roasted poppy seeds or grated dry copra.nn You can make desired size and quantity of laddu’s.n