Heat a pan and add the grated dry coconut. Roast it on medium flame, stirring constantly, until it turns slightly golden brown. Make sure not to burn it.

Remove the roasted coconut from the pan and set it aside.

In the same pan, add white sesame seeds and poppy seeds. Roast them on a low flame until they are lightly golden and fragrant. Remove from the pan and set it aside.

Add fennel seeds to the pan and roast them for about a minute. Remove from the pan and set it aside.

Add cashews, almonds, and pistachios to the pan. Lightly warm them on medium heat.

Remove all the roasted ingredients from the pan and keep them together in a bowl.

Take dry ginger and break it into small pieces if it's in larger chunks.

Grind the dry ginger into a fine powder using a mixer or mortar and pestle.

Grind the roasted fennel seeds, sesame seeds, and poppy seeds along with cardamom pods into a coarse powder.

Separately, grind the rock sugar, regular sugar, cashews, almonds, and pistachios into a coarse mixture.

Grind the dried dates (kharik) into a fine powder. Make sure to remove the seeds before grinding.

Combine all the ground ingredients in a large bowl. Add the grated dry coconut, ground dry ginger, ground fennel/sesame/poppy seed mixture, and the ground sugar/nut mixture.

Mix all the ingredients thoroughly with your hands, ensuring everything is well combined.

Add raisins and mix them in.

Serve the sunthavada as a Prasad or enjoy it as a nutritious treat.