Heat a heavy bottomed Kahdai/Pan.
Add 1 tsp of Rajgira/Amaranth seeds and puff it. Repeat the process for the whole batch.
Keep puffed amaranth aside.
In the same kadhai or pan, heat ghee on low flame.
Roast crushed or chopped nuts in ghee, till nuts give a nutty aroma.
Take out and keep aside.
Add jaggery powder/crushed jaggery and let it melt. Keep the flame to low.
Now add 1-2 tbsp water. Melted jaggery with bubble up.
Keep on stirring it, and cook till one thread consistency.
Once jaggery syrup is ready, add roasted almonds, puffed rajgira/amaranth, chia and flax seeds if using.
Mix well and quickly shape in ladoos. The mixture will be warm, so be careful.
Lightly wet your hands and bind the ladoo tightly.
Keep it in open for 1-2 hrs then store it in air tight container.
Eat as and when you like.