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

On a medium heat dry roast almonds and cashews until slightly aromat. Add pistas and fry for another 2 mins. Turn off the stove.

When all of them cool down.
Remove to a plate and add the cashews and almonds. Pulse them a few times to get coarse mixture. If your blender doesn't have sharp blades then it is good to chop and add them.

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 makhana,dry fruits, peanuts,cococonut and cardamom powder, mix well and cook on a slow flame for 1 minute, while stirring continuously.

29 more ladoos with the remaining mixture.

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