Take ¼ cup of urad dal and add it to a thick bottomed pan. Dry roast in low to medium flame for 5 minutes or until it turns slightly golden. Remove from the flame once done. Cool it down.

Transfer the roasted urad dal to a blender. Grind it to a smooth powder. Set aside.

Take palm jaggery/jaggery in a saucepan. Add litter water and boil until the liquid becomes slightly thick. Strain the liquid to remove impurities. Keep it ready.

Keep all the other ingredients ready. In a thick bottomed pan, roast sesame seeds in a medium-low flame until nice aroma comes and it starts spluttering. Remove from the pan once done and set aside.

Roast the nuts with a 1 tablespoon of ghee. Roast it for a minute or two. Remove from the pan once done. Blend the roasted nuts, sesame seeds, and cardamom to a slightly coarse powder for 5 to 10 seconds.

Now in the same pan, add reaming ghee and urad dal flour. Roast in low flame for 5 minutes or until nice aroma comes and the color changes slightly.

Then add the ground sesame and nuts powder. Mix well. Then pour the jaggery syrup.

Mix everything well and switch off the flame once done. Now start making balls when it is slightly hot to hold in hand. Store it in an airtight container once done.