First of all fenugreek seeds grind in a mixer jar to make a powder. Add fenugreek powder and milk in a bowl and mix well, then keep it covered for 3 hours.

Now heat a pan on gas, add dessicated coconut and roast for 2 mins and take it out in a plate. Heat 2 tbsp ghee in the same pan and roast almonds, cashews and pistachios in it and take it out in a plate. Roast the makhana and watermelon seeds in the added ghee and take them out in a plate.

After that, heat 3 tbsp ghee and add a little bit of ghee and fry it on low heat until it turns golden and take it out in a separate plate. After the dry fruits and makha cool down, grind them in a mixer in pulse mode. Smash the fried gond with a smasher.

Heat 4 tbsp ghee in a pan, add soaked fenugreek mixer and roast on low heat until completely dry. In the same pan, heat 4 spoons and add besan and mix, after it starts bubbling, add wheat flour on low heat, after 10 mins, add charoli and poppy seeds and roast until golden.

In a large bowl add roasted flour, ground dry fruits, smashed gond, roasted coconut, roasted fenugreek mixture, roasted flour and mix well. Heat 4 tbsp ghee in a pan, add soaked fenugreek mixer and roast on low heat until completely dry.

Now put the chopped jaggery and 1 tbsp in a pan and keep stirring until the jaggery melts, turn off the gas and mix it with cinnamon powder, cardamom powder and pepper powder.

Add the melted jaggery to the fenugreek and dry fruit mixture and mix well, after the mixture cools a little, mix it with your hands and makes ladoo.

Store the prepared laddoo in an airtight container and enjoy it for months.