Chop almonds, cashews & dates. Set these aside. If you prefer to use dried dates refer notes.

Heat 4 tbsp ghee in a kadai. Check if the ghee is hot by dropping a small piece of antu. It has to puff well without browning. Then add the rest of the antu and fry on a medium heat until they puff up completely and turn light. Remove to a plate.

Clean up the pan with a tissue and heat another tbsp of ghee.

Fry almonds & cashews lightly. Then add coconut to the same pan and fry until aromatic.

Remove from fire. Add dates and antu. Mix and set aside.

Add jaggery & water to a pan. Dissolve it and filter if needed.

Boil the jaggery syrup until it reaches a soft ball consistency. To test, drop the jaggery syrup in a bowl of water. Wait for few seconds, remove it to your fingers. You should be able to make a soft ball out of it.

Pour this to the fried nuts and coconut. Mix well quickly.

Allow the temperature to come down a bit, then grease your hands generously. Take small portions and roll to balls. They will be sticky until they cool down and dry up completely.

Cool antina unde completely and store in a air tight jar at room temperature.