Roast 1 cup almonds in 1/2 tbsp ghee for 5 mins, ground fine/ coarse and keep aside.

Roast 1 cup makhana/ fox nuts and 1/2 cup cashew nuts in 1/2 tbsp ghee for 5 mins, ground fine and keep aside.

Take 3/4 cup sugar/ jaggery powder, grind fine and keep aside.

Heat a heavy-bottomed pan, and start to dry roast 2 cups wheat flour (aatta) on low to medium flame. Keep stirring all the time to ensure even roasting and no burning.

It took about 10-12 mins for me to get the well-roasted/ nutty aroma.

On low flame, now add about 3/4 cup good quality ghee (soft, room temperature) and mix very well into the flour.

Roast this mixture for another 7-10 mins on low flame, after which you may now add the ground nuts, cardamom powder and give it a very good mix again.

Switch off the flame, and mix in the ground sugar after about 5 mins when you’re able to touch and handle the mixture. It should be decently warm, not hot, not cold definitely.

Mix everything very well and when you’re able to handle the hot mixture (be very careful to not burn your hands) start rolling the Ladoos.

Just in case the mixture is too dry and you aren’t able to roll into Ladoos, do add 1-2 tbsp of melted ghee for ease.