Dry roast the puffed rice and roasted channa dal separately.

Dry roast the desiccated coconut until golden brown.

Combine the roasted ingredients and cardamom powder in a bowl.

Melt the jaggery with a tablespoon of water over low heat, stirring constantly until it thickens.

Test the jaggery consistency by dropping a small amount into cold water; it should form a soft ball.

Carefully add the puffed rice mixture to the melted jaggery and mix gently.

Turn off the heat and let the mixture cool slightly.

Apply ghee to your palms and shape the mixture into laddus.

Serve and enjoy as a snack.