Take a saucepan, add jaggery and water.

Let the jaggery melt on high flame.

When the jaggery melts completely, set the flame to such so that it keeps on boiling continuously for 5 minutes.

Switch off the flame and sieve the jaggery. Keep aside and let it cool down completely.

In another heavy-bottomed pan, add whole wheat flour & dry roast on low while stirring continuously.

It will take 20 minutes in getting the flour properly roasted. It will turn slightly brown.

Take the roasted flour, shift in some bowl & add nuts and cardamom powder and mix. We have added almonds, cashews and pistachios. However nuts are optional and you can easily skip them.

When the flour is still warm but touchable, add desi ghee and mix.

Now start adding jaggery syrup gradually in flour & keep mixing while the flour is still warm.

Mix the melted jaggery in flour properly. It will turn like a dough.

Take a small portion of mixture & roll between your palms to give it a round balls. Make sure the mixture shouldn't turn completely cool otherwise you will not be able to bind mixture into laddus as they will start crumbling.

Your atta gud laddu are ready. Enjoy.