You can use store bought almond meal for this recipe.

If preparing at home do blanch by soaking almonds in hot water for 5 minutes.

Then peel the skin (Pic 1) immediately dry roast until you see light brown spots here and there (Pic 2).

Let it cool completely meanwhile get ready with other ingredients.

Measure (Pic 3) and wash the millet by soaking for a while.

Also its better to make sure your millet is free from tiny stones for that do follow steps as shown in the video or shown in step wise picture 4 above.

Use stainless steel or mud pot to check the stones.

First gently oscillate the pot containing millet and water so that stones settle at the bottom.

Then start gathering the millet using your thumb finger as shown or by your comfortable method Pictures 4 & 5.

At last carefully separate the millet from stones (Pic 6) if any and discard the stones.

If there are more stones do repeat checking twice or thrice until you see no stones at last.

This is the traditional way of removing stones from rice, millet or dal which i learnt from my mom and grandma. Hope it helps you as well.

Once done with it do drain excess water and spread over cloth or paper towel (Pic 7) for a while say 20 minutes.

Now in the mud pot or any pan add the water drained millet and dry fry till all moisture gets away and millet looks dry (Pic 8).

No need to fry till it turns golden brown.

Let Millet cool completely, then grind it to fine powder (Pic 9 & 10).

Also add cardamom powder while grinding or you can add it while making syrup or directly in the ladoo mixture.

While grinding last batch of millet add the almond (Pic 11 & 12) and powder it fine.

Now prepare the jaggery syrup choose any sweetener like brown sugar or palm jaggery or palm candy or jaggery as shown in Pic 13.

For that grate the jaggery or slice using sharp knife or break using hammer.

Take enough jaggery in a pan, add water to it (Pin 14).

Let it boil, once the jaggery completely dissolved do filter any impurities and again bring to boil (Pic 15).

The syrup should be thick (Pic 16) and no need to check any string consistency here.

Let the syrup cool well.

Pour this powdered millet and almond mixture to the prepared and cooled jaggery syrup (Pic 17).

Stir well so that syrup coats well with flour mixture (Pic 18).

Always reserve some syrup before adding the dry ingredients.

The ladoo mixture has to tight/stiff enough to hold the shape (Pic 19) and while you shape the jaggery makes it smooth with your palm heat (Pic 20).

Make equal size laddu out of the mixture.

Store in clean air tight container in room temperature and its good to use in 3 days.