Mix the mawa, baking powder, maida and 1/2 of the cardamom powder in a spoon with certain water. Make a soft dough with the mawa combination and set it aside.
Simmer the jaggery, keeping cardamom powder, and water in a deep-bottomed saucepan over medium heat.
Continue to stir the palm jaggery and cardamom mixture till the jaggery has totally fully dissolved.
Make the jaggery-cardamom mixture heavy and doughy, and don't let it combust.
When the jaggery syrup is completed, remove it from heat. Gently rub the prepared mawa dough once again.
Roll the mawa dough among your palms to shape bite-size balls.
Heat a non-stick Kadai with ghee over moderate flame.
When the ghee is hot enough, drop the mawa balls in and cook till golden brown.
Place the fried mawa balls on a wrapping paper to soak up the surplus ghee.
Pour the jaggery syrup over the mawa balls. Scatter the roasted dry fruits on the pinnacle of the jaggery-soaked mawa balls.
