Take 1 cup moong dal and wash it well. Drain the water and let it dry slightly.

Heat a pan, add the dal, and roast it on low flame until it becomes dry. Add 1 tbsp ghee and continue roasting until the dal turns crispy and golden brown. Remove it onto a plate and let it cool.

Transfer the roasted dal to a mixer jar and grind it into a fine powder.

In the same pan, add 1 tbsp ghee and the ground moong dal flour. Roast on medium flame, adding ghee in batches as needed, until the flour changes color and releases a nice aroma.

Add 2 tbsp watermelon seeds and roast them along with the flour.

Transfer the roasted mixture to a plate. Add ½ tsp cardamom powder and ¾ cup powdered sugar. Mix well.

When the mixture is still slightly warm, shape it into small ladoos.

Serve and store the moong dal ladoos in an airtight container. They stay fresh for up to 1 month.