In a mixing bowl, add bajra flour, rava, and melted ghee. Mix well and the mixture bind between your hand.

Now add milk gradually and knead the semi-soft dough. Cover and rest the dough for 10 minutes.

Then take a medium size dough ball and roll it into a medium thick roti.

Now cut the roti into a small squares and make it all in the same way. (Refer to video)

Then fry square on medium heat till it becomes golden brown and crisp.

Now in a pan, add dry coconut and roast it slightly. Take out into mixing bowl.

Then in a pan, add 4-5 tbsp ghee and fry gond in batches till it completely puffs up.

Now in a mixture jar, add squares, gond, and coconut. Grind it coarse mixture on pulse grinding.

Now in the pan, add chopped cashews, almonds, melon seeds, and kismis. Roast slightly and add it to the ladoo mixture.

Then grind ½ cup sugar into a fine powder and add into ladoo mixture.

Now add cardamom powder and dry ginger powder. Mix well.

Then add 3 tbsp hot ghee and mix well.

Bind the mixture and give round ladoo shape to it.

Serve or store ladoo in an air-tight container for 10 days at room temperature and 1 month in refrigerator.