Deseed cardamoms and make fine powder. Keep it aside.

In a heavy bottom pan/kadai add brown rice and roast it in medium flame. The rice grains slightly change their color and white patches appear on them, they even puff up little. That is when you need to switch off the flame. Let it cool.

Add the roasted brown rice in to mixer and grind it finely. Powdered rice will be grainy and that is why laddus will not stick to the roof your teeth. Transfer the powdered rice in to a large mixing bowl.

In the mixer, add almonds and cashews. Grind them very coarsely. Add them to the powdered rice. Add fresh grated coconut, cardamom powder too and mix well. Brown rice laddu mix is ready now.

In the same heavy bottom pan, add jaggery and little water(around 1/4 cup) and heat it in medium flame. Jaggery dissolves in water and starts frothing. Once the frothing stops switch off the flame and add the jaggery syrup to the laddu mix.

Using spatula mix well so that powdered rice absorbs the jaggery syrup properly.Now when it is still warm and your palm can bear that heat, shape equal sized laddos out of the brown laddo mix greasing your hand with ghee.

Nutritional brown rice laddus are ready to be relished with.

It is not advised to wait till the jaggery syrup gets soft ball consistency. The laddus turn very hard and the above mentioned jaggery to rice ratio will not be enough. Give special attention to this.

Along with fresh grated coconut, you can add roasted sesame seeds as well. This will enhance the flavor of laddus.

Shelf life of brown rice laddus is limited 4 to 5 days as fresh coconut is used. If you skip coconut and add only dry fruits then shelf life can be increased from week to 15 days.