Heat a broad non-stick pan, add the sesame seeds and dry roast on a slow flame for 8 minutes, while stirring continuously. Keep aside.

Heat the ghee in a deep non-stick pan, add the jaggery, mix well and cook on a slow flame for 4 minutes, while stirring continuously.

Add the sesame seeds, peanuts and cardamom powder, mix well and cook on a slow flame for 1 minute, while stirring continuously.

Transfer the mixture into a greased plate and allow it cool slightly for 1 to 2 minutes.

Wet your palms with little water, take a small portion of the mixture and shape into a round.

Repeat step 5 to make 29 more ladoos with the remaining mixture.

Allow it to cool completely and store in an air-tight container.