Take gram flour in one utensil. Add wheat flour and 2 tsp ghee into it and mix really well. With help of water knead bit stiff and hard dough. Cover and keep the dough aside for 15-20 minutes to set.
Chop almonds and cashews in small pieces.
Dough is set. Grease your hands with some ghee and knead the dough again. Take one lump from the dough and roll giving it a round shape. Now flatten the dough ball with help of your palms. Grease the rolling board with some ghee or sprinkle some flour over it and place the dough ball over it. Roll it into parantha with about 8-10 inch circumference.
Preheat tawa and spread some ghee over it. Place the rolled parantha over it and roast until it gets slightly brown from beneath. Now flip the side and roast from other side as well. Spread some ghee over this side of the parantha. Flip the parantha and spread some ghee over this side as well. Roast until parantha gets brown-golden spots on both sides and then take it off flame and place it in a bowl or plate. Allow it to get bit frigid.
When parantha gets frigid, mash it finely with your hands. Strain the churma with a sieve. Place 2-3 tbsp ghee in a pan and allow it to melt. Add churma into it and roast on medium flame until it changes in color and releases good aroma. Take out roasted churma in a plate.
Now add 1 tsp ghee in a pan. Now add jaggery (finely crushed) and 1/4 cup water into it.
Stir and cook jaggery on medium flame. After jaggery is melted completely add churma into jaggery syrup. Also add cardamom powder and chopped almonds-cashews into it. Mix all ingredients really well. When mixture gets thick and dense in consistency, take it out in a bowl. Allow the mixture to get frigid. Mixture for making ladoo is ready. Grease your hands with some ghee and take little amount of mixture in your hand. Make round ladoos in any size as per your preference. With this much mixture 10-11 ladoos can be prepared. Store them in any container and relish eating for upto 10-12 days.
You can add any other dry fruits as per your taste.
After jaggery is melted completed, add churma into it and mix well. Cook it for few minutes. With help of thumb and index finger check whether mixture sticks , ladoos can be binded. If mixture is not cooked aptly then ladoos remain wet and will not remain in their shape. If mixture is overcooked than ladoos get stiff and too hard.