walnuts, almonds and raisins in a bowl, add roasted oats desiccated coconut and mix well.
To make butterscotch
sauce, heat sugar in another non-stick pan on low heat, stirring continuously so that sugar does not stick to the pan. Add butter and milk and mix well. Cook for a minute and remove the hot butterscotch sauce in a bowl.
Pour the butterscotch
sauce over the dry fruit mixture, add honey and mix well and set aside to cool.
Divide the mixture into
walnut sized portions and shape them into ovals. Roll them in desiccated coconut powder spread on a plate till they are well coated. Keep them on a serving platter and serve.