Dry roast whole wheat flour in a heavy bottomed pan on low flame until fragrant.

Watch carefully to prevent burning. Remove from heat and let cool.

Combine jaggery and water in a cooking pan and heat until jaggery dissolves.

Bring to a boil, then reduce heat and simmer for 5 minutes until slightly thickened.

Be careful not to over-thicken the syrup.

Add cardamom powder, mix well, and remove from heat. Let the syrup cool slightly.

Pour the syrup into the roasted flour and mix using your hand.

Ensure the syrup is well incorporated, but do not knead.

Add ghee and knead lightly.

Take about 2 tablespoons of the mixture and shape into laddus.

Store in an airtight container.

Serve Wheat Ladoo With Jaggery as a snack.