Heat the ghee in a pan and roast the cashews until golden brown.

Remove the cashews and roast the sesame seeds in the same pan on low heat.

Let the sesame seeds cool down completely.

Grind the sesame seeds, jaggery and cardamom powder in a fine powder.

In a large bowl add cashews and sesame seed mixture, mix well. (Make sure there are no lumps).

Take some mixture and make round balls, to form a laddu.

Repeat the same with rest of the mixture.

Store in airtight container up to two weeks.