Heat and grease a kadai with ghee. Roast makhana and almonds until golden. Cool, then grind into a powder.

In the same kadai, add more ghee and sattu powder. Roast on low flame, stirring, until color changes and aroma develops.

Add the makhana-almond powder to the sattu mixture. Stir for a few seconds, then turn off the flame.

Grind desi khand, rose petals, and cardamom into a fine powder. Add to the sattu mixture and mix well.

Taste and adjust sugar as needed. If the mixture is dry, add more ghee or milk (if using milk, consume ladoos within a week).

Shape the mixture into ladoos while warm.