Dry roast the sesame seeds in a non stick pan
Add rest of the ingredients except Ghee and cashews.
Grind it into a fine powder. You will find that the oil from the seeds is enough to bind the powder into ladoos.
Alternatively, I roasted the cashews pieces in ghee since I wanted the flavor and little bit of richness.
Once the cashews browned, I added them to the ground sesame-jaggery mixture in a bowl and gave it a quick mix.
While hot, shape them quickly into balls. You can enjoy them simply as powder too.
Shape all of them likewise. I think I got around 8-10 ladoos.