First, wipe both the Moong Dal and Chana Dal with a clean, damp cloth to clean them. Let them air dry under a fan for a few minutes.

Heat a heavy-bottomed pan (kadhai). On a medium flame, dry-roast the Chana Dal, stirring continuously until it turns fragrant and gets a light golden color. Once done, remove it to a large plate.

In the same pan, dry-roast the Moong Dal on medium heat. Stir constantly until it's fragrant and evenly roasted. Remove it to the same plate as the Chana Dal.

Let both dals cool down completely.

Once cool, grind them together into a fine powder using a mixer-grinder or at a local flour mill.

In a pan, add the sugar and water. Turn the heat to medium and stir until the sugar dissolves completely.

Once the sugar syrup starts to bubble, add 1 tsp of ghee. This helps in making the tagar white and crumbly.

Keep stirring continuously. The syrup will thicken and start to look milky and crystallized.

When it becomes a thick, white paste, turn off the gas.

Let the Tagar cool down, then pulse it in a mixer for a few seconds to get a fine, even powder. Your homemade ladoo sugar is ready!

Heat a pan and add about half of the ghee.

Once the ghee melts, add the ground dal flour.

On a low to medium flame, roast the flour, stirring constantly for 5-7 minutes. You'll get a beautiful aroma.

Add the rest of the ghee and continue to roast on a low flame for another 5-7 minutes. The mixture will become a bit loose and fragrant.

Turn off the gas and remove the pan from the stove. Let the mixture cool down. It should be just warm to the touch, not hot. If it's too hot, the sugar will melt.

Add the grated nutmeg, cardamom powder, and a pinch of salt to the warm mixture. Mix well.

Now, start adding the prepared Tagar (sugar) a little at a time, mixing it in well with your hands.

Add the chopped nuts, raisins, and melon seeds. Combine everything thoroughly.

Take a small portion of the mixture in your palm and press it together to form a round ladoo.

Shape all the ladoos while the mixture is still slightly warm. Store them in an airtight container after they cool down completely.