Heat a heavy bottomed pan. Dry roast sattu flour till aromatic. Stir it continuously. Remove to a bowl and keep aside. (If using roasted chane, grind them to fine powder).
Add nuts to the same pan. Toast on low heat, stirring continuously. Remove to a bowl. Keep aside.
Clean the pan. Add ghee. Let it melt. Add atta and sooji. Stir frequently at intervals on low heat till aromatic.
Add the chana powder or sattu flour as well as flax seed powder. Mix well.
Add the cinnamon powder and cardamom powders. Stir well.
Add the walnuts and jaggery when it’s still warm but not hot. Stir well. Once the jaggery blends in the mixture, switch off the gas.
While the mixture is still warm, give them shape of laddu. If difficulty in binding, add 3 tsp of warm melted ghee.
Cool and refrigerate for longer shelf life.
