Dry roast urad dal over a low-medium flame until they are golden brown color.
Transfer them to a plate and let it cool completely.
Dry roast cashews and almonds separately for 5 minutes or until they start to changing color.
Once the roasted nuts cooled down, grind them to a coarse powder. Transfer it to a mixing bowl.
Grind the roasted urad dal to a fine or little coarse powder. Then add jaggery to the ground lentils and blend it again for even mixing.
Combine ground nuts, ground lentils and chopped pistachios in a bowl.
Add warm ghee little by little and mix until you get a wet sand like mixture.
Take some portion of it and roll tightly to make laddus
Serve & enjoy!
Video
Notes
Adjust the quantity of ghee. Add ghee little by little till you are able to shape the mixture.You don't need to roast the pistachiosAdd more jaggery if you want more sweetness.