Heat ghee in a pan and add grated jaggery along with water to it. Let it cook on low to medium heat stirring frequently. Cook it until it reaches one string consistency. The colour depends upon the type of jaggery used, I have used Kolhapuri jaggery.

Now add roasted chana dal and give it a good mix. Cook for two minutes and turn off the heat. Let it cool for a min only then start making small ladoo with wet hands while the mixture is still hot. It becomes difficult as it gets cold. You can keep the size big or small according to your choice.