Dry roast the sesame seeds in batches on a heavy based, wide tawa/skillet till golden brown. Make sure the sesame has enough space on the tawa so that all the seeds roast properly at the same time. Remove onto a large plate to cool.

Add the powdered cardamoms and peanuts to the sesame and mix.

Before you start making the jaggery syrup keep a small bowl of water ready. This is to test the readiness/stickiness of the syrup. In a heavy non-stick saucepan/kadhai/wok heat the ghee and add the jaggery and melt it on a medium heat till it begins to froth and the colour changes from amber to rust (dark brown). Put a drop of the syrup into the bowl and if settles at the bottom of the bowl like a blob without dissolving and hardens when you scoop it out of the water it is ready. (When the syrup is not ready it will dissolve in the water). When the syrup reaches this stage remove the saucepan from the heat immediately and add the reserved sesame seed mixture and mix well.

Let the mixture cool for a couple of minutes but don't delay too much. Apply a few drops of ghee to both your palms and start by pinching out small portions of the mixture. Without applying too much pressure roll to form smooth balls and keep aside on a plate to cool completely.

Once the laddoos have cooled completely store them in an airtight container. These laddoos stay fresh for at least a week if they last that long! Enjoy!