Soak Foxtail millet for 4 hours to overnight. Next day drain water & tap dry. Tie it in a cotton cloth to sprout.

Once sprouted, dry roast it in a pan until slightly browned. Keep the flame in medium.

Wash Moong dal & pat dry. Dry roast it until browned.

Grind roasted millets & dal to fine powder with green cardamom in a blender. Remove the skin & add only seeds of green cardamom. Sieve flour if needed.

In a pan, add Ghee & fry the chopped nuts. Then add the powdered flour & roast for 2 mins.

Let it cool for sometime & make round ladoos out of this mixture. Add ghee if the flour is too dry.