Roasted Bengal Gram / Dalia : 2 to 21/4 cups
Jaggery : 2 cups
Cardamom Powder : 1/2 tsp (Optional)
Ghee : 1 tsp
Mix the jaggery and water in a heavy bottomed pan. The amount of water should be just enough to soak the jaggery and make a syrup of hard ball consistency. Now add the dalia, cardamom powder and ghee and mix well. Set aside for 5 minutes and shape into small round balls.
You can also check other laddu recipes here.