Heat a flat nonstick Kadai on medium heat.

Add sesame seeds and dry roast until they change color. Remove and set aside.

Add peanuts and dry roast until brown. Remove, let cool, and crush coarsely using mortar pestle.

In the same pan, dry roast desiccated coconut until golden brown. Set aside.

Mix sesame seeds, crushed peanuts, and roasted coconut with cardamom powder.

To prepare jaggery syrup, heat the kadai, add powdered jaggery and ½ cup water. Stir until lumps dissolve.

Continue stirring until the syrup boils and reaches a soft ball stage (when a drop stays in shape on a surface or forms a soft ball in water).

Switch off the flame, add the dry roasted mixture to the jaggery syrup and mix well carefully.

Remove the pan from heat and let it cool slightly.

Apply ghee to your palms and start shaping small balls.

Place the laddus on a plate to hold their shape.

Serve as a Party Dessert for any festival occasion.