Soak 250 grams of almonds in water for 6-8 hours or overnight. Drain the water and peel the almonds.
Grind the peeled almonds in a mixer grinder to make a coarse powder.
In a pan, heat 2 tablespoons of ghee on low flame. Add the almond powder and roast it for 10-12 minutes, stirring continuously until it turns golden brown.
In another pan, heat 200 grams of jaggery with 2 tablespoons of water on low flame. Cook until the jaggery melts and reaches a thick consistency.
Add the roasted almond powder to the jaggery mixture and mix well. Cook for another 2-3 minutes, stirring continuously.
Turn off the heat and let the mixture cool down slightly. Grease your palms with ghee and shape the mixture into small round ladoos.
Allow the almond ladoos to cool completely before storing them in an airtight container.