Take 250 grams of walnuts and dry roast them in a pan on low heat for 5-7 minutes until they turn slightly golden and release a nutty aroma. Let them cool down.
In a mixer grinder, grind the roasted walnuts into a coarse powder.
In a pan, heat 2 tablespoons of ghee and add 200 grams of grated jaggery. Cook on low heat until the jaggery melts and forms a thick syrup.
Add the walnut powder to the jaggery syrup and mix well. Cook for another 2-3 minutes on low heat, stirring continuously.
Turn off the heat and let the mixture cool down slightly, but not completely.
Grease your palms with a little ghee and shape the mixture into small round ladoos while it's still warm.