Dry roast sesame seeds and melon seeds separately.
2 tbsp Sesame Seeds, 2 tbsp Melon Seeds
Transfer to a pan and cool it.
Heat ghee in the pan, add goond crystals and fry. Goond will puff up.
½ Cup Ghee, 2 tbsp Goond/Edible Gum
Take out in the plate and keep aside.
In the same ghee, roast almonds till it gives roasted aroma and the color changes.
½ Cup Almonds
Take out almonds with other roasted ingredients and let it cool completely.
In the same pan add rest of the ghee and add bajra flour.
2 Cups Bajra
Roast it till flour leaves ghee and gives roasted aroma.
Take it out in a plate or dish and keep it to cool.
When it is still warm to touch not completely cool, add the grinded nuts mixture and jaggery powder.
1 Cup Jaggery Powder
Mix the flour and nuts mixture nicely so that there are no lumps of jaggery powder in mixture.
Now quicly bind the mixture and make ladoos.
Keep the ladoos in open for about 4-5 hrs so that it sets completely.
Then store in an air tight container and eat as and when required.