On a medium heat dry roast almonds and cashews until slightly aromatic. Add pistas and fry for another 2 mins. Turn off the stove. You can also do this in oven. Dry roast nuts in microwave for 1 minute on high.

Remove to a plate to cool. Add dates, apricots and figs to the hot pan and just stir them until slightly hot. This is done for shelf life. You can also skip this to prevent slight loss of nutrition.

If using seeds, toast them until they turn aromatic. Set these aside.

When all of them cool down. Add dates, apricots and figs to a blender along with pistachios. Blend them to a slightly coarse mixture. Pieces of pista in the mixture is just fine. Please use steel or glass blender jars. You can also use a food processor.

Remove to a plate and add the cashews and almonds. Pulse them a few times to get coarse mixture. If your blender doesn't have sharp blades then it is good to chop and add them.

Remove the entire blended mixture to a plate. If using seeds add them now and just knead or mix well.

Divide the mixture to 12 portions and roll to balls. Do not roll them too tight as the ladoo will turn hard. Gently shape them.

For garnishing - roll them in fine chopped pistachios or desiccated coconut or toasted poppy seeds or sesame seeds.

Store dry fruit laddu in airtight jar.