Roast the Daliya:

• Heat a pan on medium flame.
• Add the daliya and dry roast it until it turns golden brown and gives off a nutty aroma.
• Once roasted, remove it from the pan and let it cool.

Roast the Oats:

• In the same pan, dry roast the rolled oats until they are slightly golden and crisp.
• Set them aside to cool.
  

Roast the Dry Fruits:

• Chop the mixed dry fruits into small pieces.
• In the same pan, add a teaspoon of ghee and roast the chopped dry fruits until they turn golden.
• Set them aside.

Grind the Daliya and Oats:

• Once the daliya and oats have cooled, grind them separately into a coarse powder using a blender or food processor. Do not make it too fine; a little texture adds to the ladoos.

Melt the Jaggery:

• In a small saucepan, add the jaggery with a tablespoon of water and heat it until it melts completely. Ensure it doesn’t come to a boil.
• Once melted, add the honey and stir well. Turn off the heat.

Combine the Ingredients:

• In a large mixing bowl, combine the powdered daliya, oats, roasted dry nuts, and cardamom powder.
• Pour the melted jaggery-honey mixture over the dry ingredients.
• Add the remaining ghee to the mixture.

Mix and Shape the Ladoos:

• Mix everything well using a spatula or your hands until the mixture is well combined and slightly sticky.
• Grease your palms with a little ghee and take a small portion of the mixture.
• Shape it into small, round ladoos by pressing and rolling between your palms.
• Repeat until all the mixture is used up.
• Place the laddus on a plate and let them cool and set at room temperature for about 20-30 minutes.
• Once set, they can be stored in an airtight container at room temperature for up to a week. For longer shelf life, store them in the refrigerator.
• Enjoy these Daliya and Oats Ladoos as a nutritious snack or dessert. They’re perfect for a quick energy boost and can be packed in lunch boxes or enjoyed with a cup of tea.