De-seed the cardamoms and powder it finely. Set aside till use.

Take green gram in a wide a wok and roast them in medium flame with constant stirring. The green grams turn brown and become aromatic, that is when you need to switch off the flame. Transfer it to a plate.

In the same wok add peanuts and get them roasted too. As the peanuts shed their skin, put off the flame.

Next, add roasted green gram to a mixer jar and powder it coarsely. Remove the skin off from peanuts and crush them using your hands. Keep it ready.

Take a wide bowl and add powdered green gram, roasted peanuts, broken cashews and cardamom powder. Meanwhile in a heavy bottom wok add jaggery and 1/4 cup of water. Cook it in medium flame.

When the jaggery dissolves completely in water and it starts boiling, switch off the flame. Add this jaggery syrup to the laddo mix in the bowl little by little. Using a ladle combine jaggery syrup with laddo mix.

Scoop a big lemon sized laddu mix and shape it in to ball. Continue the process with rest of laddu mix.

Healthy and incredible laddos are ready to offer as Naivedyam.

Constant stirring is necessary while roasting the green gram, otherwise it will get burnt and taste bitter.

Checking consistency of jaggery syrup is not at all necessary. As the syrup starts boiling you can turn off the flame and use it for laddo.

If in any case jaggery syrup gets soft ball consistency, the laddo will turn very hard. So do not overcook the syrup.

You can powder the green gram to very fine consistency too if you prefer.