Roast chana or dalia on low flame until golden crisp aromat then set aside

Heat desi ghee in a pan add grated jaggery keep mixing till all lumps are dissolved mixture turns frothy and then changes colour to little dark

Check the consistency by droping few drops in bowl of water if the syrup is soft and stretchy cook some more time

Check again the syrup should become stiff hard in water and break there should be a breaking sound it means it is ready

Off the flame add the roasted chana and cardamom powder mix well wait until mixture is little cool to form ball

The wet hands scoop out small balls and make ladoos store upto 15 days in airtight containers