Put Black sesame seeds in a strainer to wash thoroughly. Strain water completely and transfer to big size plate for drying in sunlight. This step is optional. Can be skipped but I prefer to wash so as to remove any grit or other impurities may present in seeds.

Dry roast sesame seeds just for few minutes on low medium heat until they begin to crackle and became nuty. Do not over roast. Transfer them to plate and keep aside.

Dry roast almonds on low medium heat. Transfer them to plate. Allow to cool and Chop almonds. Grate jaggery and keep aside.

Put small amount of water in a Kadhai and bring it to boil. Add grated jaggery and mix it well. Keep on stirring in between on low medium heat.The jaggery will start dissolving in water. Stir frequently until both water and jaggery completely mixed to form a string like consistency upon pouring.

Add Chopped almonds and sesame seeds to the jaggery syrup. Mix to get evenly mixed. Turn off the flame and start making ladoos from this hot mixture.

Grease both the hands with ghee and start making ladoos of equal size. Transfer it to plate for serving or you may store it in air tight container for about a month.