Wash the green mung dal and soak it.

In a pan, roast the soaked mung dal on a low flame for 5-6 minutes.

Add white sesame seeds to the same pan and roast them for another 4-5 minutes.

Add ghee to the pan and fry cashews and almonds in it.

Add dry coconut to the ghee and roast for 2-3 minutes.

Let the roasted cashews, almonds, and sesame seeds cool down, then grind them coarsely in a blender jar.

Grind the roasted green mung dal in the blender jar as well.

Add the ground mung dal to the mixture and roast it for another 3-4 minutes.

Add 2 tablespoons of ghee and roast for another 5-6 minutes.

Turn off the stove and add dry coconut, chopped dry fruits, and cardamom powder to the mixture. Mix well.

In a pan, melt jaggery with water, strain it, and add it to the prepared mixture.

While the mixture is still warm, shape it into balls to form laddus.