Preparations:

• Rinse the moong dal twice, drain, and pat dry on a clean towel. No need for sunlight, just let it air-dry under a fan for 5-10 minutes.
  1 cup moong dal
• Roast the moong dal in a heavy-bottomed pan over low-medium heat, stirring until aromatic and lightly golden . Remove from the heat and let it cool on a plate.
• Meanwhile, heat 1 teaspoon ghee in the pan over low heat and roast cashews until golden. Remove them to a bowl and set aside.
• Once cooled, transfer the moong dal to a mixer or grinder. Grind the moong dal into a fine powder, sift, and keep it aside.
• Heat ¼ cup of ghee in the pan over low-medium heat. Once melted, add the powdered moongdal. Roast until it turns slightly golden and aromatic. Remove from heat.
• Transfer the mixture to a mixing bowl. Add cardamom powder and jaggery. Mix well with a ladle first (it is hot). You can taste the mixture and adjust the sweetness as per your taste.
• Grease your palms with ghee and shape small portions of the warm mixture into ladoos. Garnish with cashews.