First of all, in a pan heat about 1 tablespoon of ghee.
Roast the urad dal in it for about 10 to 12 minutes until light golden in colour.
Do not hurry and do it on a low heat only. This step determines the flavour of the laddus, hence be careful not to burn it.
After done, powder it using the dry jar attachment.
Now add the warm melted ghee, cardamom powder and the sugar.
Mix that up really well and in case it becomes hard to shape the mix into laddus, add a bit of milk. Just a bit and not much.
Add the nuts and shape into laddus of preferred size. Relish these for upto a month storing them in airtight containers.
