Add 175gms of ghee in the wok and melt it. Add 250gms of chickpea flour(besan) in melted ghee on the low medium flame.

Roast while continuously stirring it to avoid lumps. Add more 1tsp of ghee in the mixture when it appears dry.

Sprinkle some water to make the mixture uneven. Again roast it untill water disappears. Now switch off the flame but don't stop stirring for 2-3 min.

Pour the mixture in another bowl to slightly cool it down.

Dry roast 1/4thcup of muskmelon seeds until they expand and their colour changes into a slight golden appearance. Pour them in another container to avoid over cooking.

Touch and check the another mixture which you kept for cooling it down. Check the temperature of mixture.

Add 250gms of tagar(it's a type of unevenly crushed sugar which is available at stores), add roasted muskmelon seeds, 1tsp of coarsly grounded green cardamons(ellaichi) and 1 smaller size grated nutmeg(jayfal) in the mixture.

Mix all ingredients properly

For making ladoos- Take some mixture in your hand bind it while rolling in your palms.

14/15 small ladoos could be make out from these ingredients. Store them in a airtight container and they could ne stored for 9/10 months.