Combine refined flour and whole wheat flour with salt and sugar in a large bowl. Add softened ghee and mix well. Add half cup ice cold water and knead into a soft dough. Cover with cling wrap and set aside in a cool place for one hour. Heat three tablespoons ghee in a deep non-stick pan. Add gram flour and sauté, stirring continuously, for about eight minutes or until it is golden brown and fragrant. Add walnuts, pistachios, raisins, dates, apricots, powdered sugar and honey. Mix well and cook for one to two minutes. Remove from heat and set aside to cool down to room temperature. Divide the dough into equal portions and shape each portion into a ball. Gently press around the edges with your thumb and flatten slightly. Place a portion of the gram flour mixture in the centre, then gather the edges over the filling to enclose it completely. Pinch the seams together to seal well and press with the heal of your hand and flatten into a thick kachori. Heat sufficient ghee in a deep non-stick pan, gently slide in the kachoris, one by one, and deep fry on medium heat until golden brown. Drain on absorbent paper.