Take 250 grams of dried apricots and soak them in warm water for 30 minutes. After soaking, drain the water and finely chop the apricots.
In a pan, dry roast 100 grams of mixed nuts (almonds, cashews, and pistachios) on low heat for 3-4 minutes. Once roasted, let them cool and then coarsely grind them in a mixer.
In the same pan, add 1 tablespoon of ghee and heat it. Add the chopped apricots and cook on low heat for 5-6 minutes, stirring occasionally.
Add the coarsely ground nuts, 1/4 teaspoon of cardamom powder, and 2 tablespoons of grated jaggery to the apricots. Mix well and cook for another 3-4 minutes until the mixture thickens.
Turn off the heat and let the mixture cool down slightly. Grease your palms with a little ghee and shape the mixture into small round ladoos.
Roll the ladoos in desiccated coconut or crushed nuts for an extra layer of flavor and texture. Store the apricot ladoos in an airtight container.