Sieve wheat flour. Add semolina and 2 tbsp of ghee.

Add ½ cup water and knead a hard dough.

Heat a frying pan.

Divide the dough into 5 - 6 rounds and roll them with a roller pin.

Roll thick chapattis of around 4 inch diameter and ½ inch thick.

Now roast them on low flame, cooking both the sides properly.

Take care that it does not remain uncooked on any portion.

Now crush them into tiny pieces and sieve through a thick strand sieve, preferably a metallic one.

Grind the remaining pieces in a grinder and sieve both the powders with a flour sieve. Grind again if required and add the nuts and cardamom powder and keep aside.

Now heat the remaining ghee.

Add jaggery and let it melt on low flame for 1-2 minutes. Do not let it caramelize.

 Add this ghee to the flour mixture.

Mix properly and divide it into 12 portions.

Roll them into ladoo form while warm.

Let them cool and then serve.