In a heavy bottom pan, dry roast peanuts on low heat. Remove the skin and set aside.

Dry roast desiccated coconut and set aside.
Heat a tablespoon of ghee and roast the makhana until fragrant and crispy.

4.In a mixing bowl add the pulsed mixture, grated jaggery, and cardamom powder. Mix well.

Add ghee if the mixture seems dry.

6.Make small round shape ladoos and store in an airtight container.

7.Stays fresh for a week at room temperature or up to a month in the refrigerator.