In a dry pan, roast the magaz seeds on low heat for 20 seconds till they pop a bit. Transfer to a plate.

Similarly dry roast the sesame seeds for 15-20 seconds till they splutter. Transfer to the same plate

Let the seeds cool to room temperature.

In a blender, powder the magaz seeds for 3 seconds (use Pulse mode)

As shown in the collage, add half the jaggery and sesame and pulse for 5 seconds

Add the whole cardamom / cardamom powder and rest of the sesame seeds.

Pulse for 8-10 seconds till the mixture leaves the sides of the grinder

Check for sweet at this point, adding a tsp or more Jaggery if needed.

Remove to a flat plate. Cool this mixture for JUST 30 seconds.

Pinch out small roundels and applying adequate pressure, start rolling them into laddus.

The oil from the sesame and melon seeds will be enough to shape the laddus.

Press a slivered pistachio if using.

Store in an airtight container. Refrigerate if using beyond a day.