In a flat large pan, add ghee on low to medium heat

After the ghee is hot, add the cashews, roast for a few mins on low-medium.

Then add besan and roast until golden brown(keep the flame on low to medium).

Keep stirring for at least 20/25 mins. Make sure it does not stick or burn. If you burn it, your ladoos will have a slightly bitter taste.

The mix will start to give off a nice aroma

Then add the flax meal and mix well and stir for a few mins

Add the Almond meal next and mix well and stir again for a few mins.

Turn the heat off and remove it from the stovetop.

Add the sugar, jaggery powder, and Cardamom powder and mix well

Let it sit at room temperature for at least 10 minutes (make sure the mix does not get too cold or it will be hard to roll).

Take small amounts and roll in your hands, the ghee in the ladoos will help bind them.