Start by dry roasting the desiccated coconut until light brown, then transfer it to a large bowl.

Take around 1-2 tablespoons of ghee in a pan and heat on medium heat. Once hot add nuts and roast until golden brown. Once done, transfer them to a plate.

In the same pan, add ½ amount of remaining ghee. Once hot, fry the ground in batches until it puffs up completely. Drain and set aside on a plate. If needed add more ghee during the frying process.

Process the nuts in a food processor until coarsely chopped, then mix with coconut.

Next, add fried gond, grind it to a coarse paste, and mix with the nuts and coconut mixture.

Heat the remaining ghee in the same pan. Once hot add wheat flour and roast the flour with stirring constantly until aromatic and golden brown. Add to the nut and gond mixture.

Add nutmeg, sonth, ganthoda, and cardamom powder into the mixture and mix well.

In the same pan, add jaggery and just melt it, ensuring it doesn't boil or simmer. Add the melted jaggery to the mixture and combine.

While the ladoo mixture is still warm, shape the mixture into ladoos. Let the ladoos set for a few hours before storing them in an airtight container.