Wash and soak the daal for 1 hour.

Layer the soak ed daal on a clean kitchen cloth and let some moisture get absorbed by the cloth. Leave aside for 15 minutes.

Place a heavy skillet in medium heat and drop the semi dry moong daal. Keep stirring and dry roasting for 10 to 15 minutes. At first, it will stick to the bottom of the pan, so keep stirring. You want to roast it until it's dry and the color changes to one shade darker.

Once done, layer the roasted daal on a plate or a cloth to cool down completely.

In the meantime prepare the filling by adding the grated khoya on a heavy bottom skillet along with the milk at medium heat. Stir it around until it gets a little soft in texture.

Add the finely chopped nuts and mix it around until it comes together into a dough like consistency. Keepit aside to cool down a bit.

Once roasted moong daal has cooled completely, grind it to a fine powder.

Sift the moong daal powder in a mixing bowl. You want very fine texture of the powder for a smooth texture of the ladoo. Put the coarse texture back in the blender along with the jaggery and powder the jaggery too.

Sift the remaining moong daal and powdered jaggery in the mixing bowl.

Mix everything with hand and add the ghee little by little as you mix. The final texture of the mixture should be tight enough to hold shape.

To prepare the stuffed moong dal ladoo, take a little portion of the mixture and flatten it on your hand. Add a tiny amount of the filling that was kept aside and fold it all over to shape the ladoo.

I pretty much eyeballed to quantity to use to shape the ladoo, and surprisingly they all look the exact same size.