Dry roast the urad dal with skin on a hot pan, once the aroma starts coming, remove to a plate.
Similarly, roast the rice as well. Allow both to cool down.
Powder the sugar and keep it aside.
Take the roasted dal and rice in a mixer and grind to a fine powder.
Add grated jaggery and pulse it a couple of times.
Transfer to a bowl, add the powdered sugar and melted ghee and combine well.
Scoop out medium sized balls and roll into a tight ball or laddo with palm.
These stay good for over a week or ten days.