Black Sesame Seeds and Dry Nuts Ladoo

1. In a heavy bottomed pan, dry roast the black sesame seeds, until the seeds releases a nutty aroma and you hear a very light spluttering sound on low-medium heat. Stir Continuously. Transfer to a bowl.
2. In the same pan, dry roast the Almonds, Walnuts and the Cashew nuts separately until the nuts releases its aroma for one minute on medium heat. Stir continuously. Transfer to a bowl.
3. Using the PULSE option, coarsely grind the sesame seeds in a mixer/blender. REMEMBER: Just run the mixer for less than 5 seconds at each pulse. Transfer to a large bowl.
4. Coarsely grind the roasted dry nuts in the same way and transfer to the same bowl.
5. Add in the grated jaggery, cardamom pods, dry ginger powder and combine well.
6. Now add this mixture as batches into the mixer and grind until just combined by using the pulse method. Transfer to a bowl.
7. Don't let the mixture cool down completely. Take a hand full of the ground mixture, bind it with your hand tightly and make ladoos.

Yield: Makes 20-25 medium sized ladoos.