1. Add 50 gms. ghee to flour, mix well with light hands.
2. Add enough warm water to make stiff pliable dough.
3. Make about 16-18 fist shaped lumps, and keep aside.
4. Heat ghee for frying, let in some lumps at a time.
5. Fry on low flame till golden, flipping over when necessary.
6. Drain, keep aside to cool, repeat for all dough.
7. When lumps cool, break into small bits.
8. Run in short spurts in mixie, to form bread crumb like textured grains.
9. Pass through a large holed sieve, to get an even, fine breadcrumb like mixture.
10. Put to heat 200 gms. of the same fried ghee, in a large heavy pan.
11. Add crumbs, stir and fry with a spatula, on low, till aroma exudes.
12. Crumbs should be light golden in colour.
13. Take off fire, add almonds, coconut, cardamom, sugar.
14. Mix well, transfer to a large plate or mixing bowl.
15. Add 200gms. ghee to emptied pan, put to warm.
16. Add jaggery, stir gently till jaggery melts completely.
17. Once it starts bubbling very slightly, take off fire.
18. Add crumb mixture to jaggery.
19. Mix well, with spatula, allowing to cool in the process.
20. When cooled enough to handle (it should be quite hot), shape into small laddoos with palms.
21. Do not press too hard, or the ladoos will become hard on cooling.
22. Arrange in a large plate, allow to cool completely before storing in airtight container.
23. Silver foil may be applied while ladoos are still warm.

Making time: 1 hour
Makes: 55-60 laddoos approx.
Shelflife: 4-6 weeks