Wash urad dal several times in water and immediately pat dry using a kitchen towel. If there is no time constraint, let the dal dry for 10-15 minutes. Washing dal is an optional step.
Roast urad dal on medium flame until golden brown and aromatic.
Spread on a plate and let cool.
Grind dal to a fine powder and keep aside.
Grind sugar and cardamom seeds to a fine powder.
Mix together urad powder/flour and sugar powder. Taste the mixture and adjust sugar to suit your sweet tooth.
Pour melted ghee and mix well.
Take 2 -3 tbsp of the mixture in hand and shape into balls or laddu. Add more ghee if the mixture doesn’t bind together.
Yields 15 laddu depending on the size and I shape them really small. Store in airtight container.