Remove seeds from 250 grams of dates (khajoor) and chop them into small pieces.
In a pan, dry roast 50 grams of almonds, 50 grams of cashews, and 50 grams of pistachios on low heat for 3-4 minutes. Let them cool and then coarsely chop them.
In the same pan, add 1 tablespoon of ghee and sauté the chopped dates for 4-5 minutes on low heat until they become soft and start to come together.
Add the chopped nuts and 50 grams of desiccated coconut to the dates mixture. Mix well and cook for another 2-3 minutes.
Turn off the heat and let the mixture cool down a bit until it's comfortable to handle.
Grease your hands with a little ghee and shape the mixture into small round ladoos.
Roll the ladoos in some more desiccated coconut to coat them evenly.
Store the khajoor ladoos in an airtight container and enjoy them for up to a week.