In a dry, non-stick pan over medium heat, toast the sesame seeds. Stir continuously for about 5 minutes or until they turn golden and start to pop. This process enhances their nutty flavor, making your laddus more aromatic.

Keep a close eye during roasting as sesame seeds can quickly go from perfectly toasted to burnt. The key is constant stirring and a medium flame.

Transfer to a plate and let them cool.

In the same pan, add water and sugar (or jaggery or coconut sugar). Cook over low heat until the sugar dissolves completely.

Combine the sugar with 1/4 cup of water in the pan over low heat. Stir continuously until the sugar dissolves completely.

Once dissolved, increase the heat to medium and bring the mixture to a boil. Let it simmer until it reaches a one-string consistency, rather than the softball stage.

To test this, dip a spoon into the syrup, lift it, and let it cool for a few seconds. When you touch the syrup with a clean finger and then touch your thumb and finger together and pull them apart, the syrup should form a single thread.

Sugar does not need to reach the same temperature as jaggery to achieve the correct consistency for laddus. The one-string consistency is crucial as it ensures that the laddus will hold together without becoming too hard.

This syrup acts as a natural sweetener and binder for the laddus, giving them a delightful sweetness and chewy texture. Remember, the syrup should not color much; you're looking for a thickened texture rather than a caramelized color.

P.S. Using sugar will result in laddus that are sweeter whereas using jaggery will impart moderate sweetness and a deep, molasses-like flavor. However, irrespective of what you use, they will still be delicious and retain the nutty essence of sesame seeds.

Reduce the heat to low and add the toasted sesame seeds, ground cardamom, and crushed peanuts (or sunflower seeds) to the syrup. Mix well until everything is evenly coated with the syrup.

The addition of cardamom and peanuts not only introduces layers of flavor but also adds to the nutritional profile of your laddus.

Grease your palms with a little ghee (or coconut oil) to prevent sticking. While the mixture is still warm (but cool enough to handle), take small portions and roll them into balls. If the mixture cools down and hardens, making it difficult to shape, gently reheat it for a minute.

Rolling laddus, while the mixture is warm, ensures they hold together well without crumbling.

If desired, roll the formed laddus in desiccated coconut for an extra layer of texture and flavor. This step is optional but adds a delightful contrast and visual appeal to the laddus.

The addition of crushed peanuts or sunflower seeds not only adds to the nutritional value but also introduces a pleasant crunch.

Feel free to experiment with other nuts and seeds like almonds, cashews, or pumpkin seeds for different flavors and textures. Just ensure they're finely chopped or crushed so the laddus can be easily shaped.

Allow the laddus to cool completely before serving. They will firm up as they cool, developing the perfect texture.

Once the laddus have cooled and set, store them in an airtight container at room temperature. They typically last well for up to 2 weeks.

If you live in a very hot or humid climate, you might prefer to store them in the refrigerator, although this can make them slightly harder. Just bring them to room temperature before serving to ensure they're soft and enjoyable.

You can get a bit of brownish color of the laddus if you use jaggery or if you slightly overcook the syrup.