To make the ladoo we need to fry the black gram nicley. Fry them in low to medium flame only. It nearly takes 8 to 10 minutes normally.

if it is normal urud dal / black gram, you can easily find whether the dal is fried or not, by simply seeing the change in color from white to light brown. But it difficult to find whether the black gram is roasted correctly. It can be only found by 2 things - 1). the black skin turns shiny when it is roasted properly. 2), it gives nice aroma of the roasted black gram.

Remove it and keep it aside to cool down a bit. Meanwhile, you can fry the nuts and keep ready.

In another small pan, add 1 tbsp of ghee / clarified butter and fry the cashews until it turns light brown color. You can also add other nuts like pistachios, hazelnuts and even raisins. I have added only cashews here.

Keep it aside.

Once the black gram is cooled down, transfer it to a food processor or a mixier grinder.

grind it to a fine powder

if you feel the powder is bit coarse, you can use a strainer and sieve it well so you get nice fine powder.

To the sieved fine powder, add the jaggery. The jaggery can be adjusted according to your sweetness level.

Add the fried nuts and mix it well.

Now heat the clarified butter / ghee nicely and add the hot ghee to this. Instead of adding all the ghee at a time, add 3 tbsp at first mix well and add the remaining again. Mix well. (Take care while mixing,as the ghee would be very hot)

Take a small portion of the mixture and press them firmly to make small lemon sized ladoos. If the ladoo is sticking in your hands, add a tsp of shortening and prepare it again.

Healthy ladoo is prepared.