Heat ghee in a deep pan and fry the nuts until golden. You can chop before frying or fry the whole nuts & pulse them in mixer.

Remove them to a plate and set aside.

Add atta and begin to roast on a medium heat stirring continuously.

After frying it for sometime the color of the atta begins to deepen and it turns aromatic.

Reduce the flame to lowest and keep frying until it turns to a deep golden color with an unique aroma in your kitchen.

Set this aside to cool completely.

Meanwhile grate jaggery or powder the sugar.

When the atta cools down completely then add cardamom powder and powdered sugar.

You can also blend the nuts and add them here.

Now mix every thing well until uniform.

The atta ladoo mixture at this stage will be quite greasy and can be easily rolled to balls.

If not just knead the mixture well with your hands to release the oils.

You can also heat 1 to 2 tbsps more ghee and add it. OR Just blend the mixture in a blender.

Take small portions of this mixture to your palm and press down gently to give the shape of ladoo.

You can make about 9 to 10 atta ladoos.

Store them in a air tight jar. They keep good for several weeks at room temperature if handled with dry hands.