Dry roast raw rice and black gram separately on a low flame till brown or till you get nice aroma which could take around 15 minutes. Keep stirring while dry roasting, lest it burns.
Remove from the flame and allow it to cool.
Ground both raw rice and black gram to a fine powder and keep aside.
Mix the powder with the grated jaggery in a wide plate.
Slowly add hot ghee and keep mixing with hand till the mix holds together. The ghee should be just enough to hold the powders together and not drip while making balls.
Shape into round balls of the size of a big lime. Store in an air tight container. This dish stays fresh for at least 2 weeks.