In a mixing bowl add bajri flour, sooji (semolina), chick pea flour (besan), sesame seeds, oats and oil.
Mix them well with the finger tips.
Gradually add luke warm as needed and knead into a tight dough.
Divide the dough and roll each portion into ball and press it . Place on a baking tray lined with baking paper and pierce evenly with fork.
Put the pressed mixture to bake for 20-25 minutes at 200 C in a preheated oven flipping in betweenn after 10 minutes. (Do not over bake the mixture or it will lose moisture and laddoo will become dry). Remove the baked pieces and let them cool to room temperature.
Coarsely cut them with your hands once cooled.
In the mixture jar add walnuts and pulse them two to three times.
Now add the coarsely cut flour mixture and grind everything into a smooth powder. (If you do not get smooth powder then sieve the mixture through a big hole sieve so that the big chunks of the flour mixture are removed and then they can be powdered again).
Remove the powdered mixture into the same mixing bowl used to knead the dough. Add the powdered nut mixture and cardamom powder. Mix well and keep aside.
Heat ghee in a small pan.
Add the jaggery into it and let it melt.
Stir and melt the jaggery.
Once the jaggery is melted immediately pour it on the powdered flour mixture. Mix with the help of spoon (be careful as the mixture will be too hot to handle).
Once the melted jaggery and ghee combines well and the mixture becomes lukewarm, shape it into laddoos. If you find mixture is drying then add warm milk to it. (sometimes if the dough is baked more, then the moisture will dry and hence it will become difficult to shape into laddoo.)
Apply ghee in your palm if required and shape the dough into small balls. Keep aside to set for some time . The yummy laddoos are ready. I could make small ping pong balls size 21 laddoo. You can shape as per the size you need.
Serve the laddoo immediately or store them in an airtight container for 10-15 days.