Take a Kadhai makhana and fry it on low flame.

Fry till the makhana becomes crisp.

Let it cool completely, and then grind finely. Keep aside.

Put the kadai on flame and fry almonds and cashews nut till crunchy.

Let it cool, and grind finely. Keep aside.

Now roast coconut till it turns slightly golden.

Transfer to the same bowl and keep aside.

Heat 2 tbsp ghee in a pan.

Add sesame seeds and tsp cardamom powder.

Mix well making sure everything is well combined. Keep aside.

To make jaggery syrup,

take 2 tbsp ghee, add jaggery and cup of water in a large pan.

Mix and dissolve the jaggery.

Boil the syrup until the consistency of 1 string is reached.

Keeping the flame low, add the laddu mixture and mix well.

Make sure to mix the jaggery syrup well with the mixture. Remove it to bowl or thal.

When the mixture is still hot, start making ladoos.

finally, store the makhana ladoos in an airtight container.