Dry roast 200 grams of white sesame seeds (til) in a pan on low flame until they turn golden brown and keep aside to cool.
In the same pan, add 150 grams of grated mawa (khoya) and cook on a low flame until it becomes light brown.
Grind the roasted sesame seeds coarsely in a mixer.
In a bowl, mix the ground sesame seeds, roasted mawa, 100 grams of powdered sugar, and 1/2 teaspoon of cardamom powder (elaichi) well.
Take a small portion of the mixture and roll it into a ball. Repeat this process until all the mixture is used.
Let the ladoos cool down before serving.