Grind methi dana into a fine powder.

Soak the methi powder in milk for 4-5 hours.

Heat some ghee and roast the gond in batches. Crush the gond using a bowl or your hand.

Also, roast cashews and almonds and grind them coarsely using a pulse grinder. Then transfer them to a mixing bowl.

In a pan, dry roast desiccated coconut, watermelon seeds, and poppy seeds. Transfer them to the mixing bowl.

In another pan, add ghee and the soaked methi mixture. Roast on a low flame until the methi changes its color and becomes dry. Remove the roasted methi and place it in the mixing bowl.

Add some ghee to the pan, then add besan, wheat flour, and urad dal flour. Roast until it changes color and becomes aromatic. Add the roasted flour into the mixing bowl.

Mix all the ingredients from the mixing bowl to make the Methi Pak.

Heat the remaining ghee in a pan, add jaggery, and completely melt it on a low flame. Turn off the heat and add dry ginger powder, ganthoda powder, and cardamom powder. Mix well.

Add the Methi Pak mixture to the jaggery mixture and combine thoroughly.

Start making ladoos with greased hands while the mixture is still hot/warm.

Enjoy Methi Ladoo for up to a month when stored in an airtight container.