In a non stick pan add a tbsp of ghee and roast the makhanas till they turn crisp and get easily crushed with fingers. Put these in a plate and allow it to cool down.

In the same pan dry roast the mixed nuts like cashew, pistachios, almonds, walnuts, pumpkin seeds and raisins. Take it out in a bowl and allow to cool down. Once it cools down grind them coarsely in the mixer.

In the same pan dry roast the desiccated coconut for a minute and let it cool.

In a mixer add the makhanas once they have cooled down and grind into a powder. Take this out in a wide vessel.

Into this powder add the coarsely grounded dry fruits, desiccated coconut, cardamom powder, melted ghee and grated jaggery and mix thoroughly.

Pour some milk into the mix in batches and start forming the ladoo’s.

Once done put them in a airtight container and store in the fridge.