In a pan, dry roast 200 grams of desiccated coconut on low flame until it turns golden brown. Keep it aside.
In the same pan, dry roast 100 grams of mixed nuts (almonds, cashews, and pistachios) and 50 grams of mixed seeds (flaxseeds, sunflower seeds, and pumpkin seeds) for 5-7 minutes on low flame. Let them cool and then coarsely grind them in a mixer.
In a heavy-bottomed pan, add 200 grams of jaggery and 1/4 cup of water. Cook on medium flame until the jaggery melts and forms a thick syrup.
Add the roasted desiccated coconut, ground nuts and seeds, and 150 grams of dried cranberries to the jaggery syrup. Mix well and cook for 2-3 minutes until everything is well combined.
Turn off the flame and let the mixture cool down slightly. Grease your palms with ghee and shape the mixture into small round ladoos.
Store the cranberry ladoos in an airtight container and enjoy them as a healthy and delicious treat.