Roast each of the seeds and dry fruits (flax seeds, pumpkin seeds, sunflower seeds, sesame seeds, almonds, and walnuts) individually in a pan until they are lightly browned and aromatic. Allow them to cool.

Once cooled, transfer the roasted seeds and nuts to a blender and blend until you get a fine powder. Set aside.

Soak 1 cup (160g) of dates in 4 tablespoons of water for about 15 minutes. Blend to make a smooth paste.

Heat a pan and add 3 tablespoons of ghee. Once the ghee is hot, add 0.5 cup (80g) of jaggery and the date paste. Cook until the jaggery melts and blends with the date paste. Remove from heat.

In a large mixing bowl, combine the seeds and nuts powder, 0.5 cup (50g) of milk powder, and 0.25 cup (25g) of cacao powder. Mix well.

Add the jaggery date syrup to the dry mixture and mix thoroughly until everything is well incorporated.

Take small portions of the mixture (approximately 25g each) and shape them into small bite-sized ladoos. You should be able to make around 35 ladoos.

Store the ladoos in an airtight container. They can be kept at room temperature for up to 2 weeks or refrigerated for longer shelf life.

Approximately 35 ladoos, each weighing about 25g.