Make sure the mixture sticks together by adding enough milk or ghee to bind the components together.
Roasting components uniformly is important because it releases the natural oils in substances like rava and besan that aid in binding.
To prevent the ladoos from crumbling, let the mixture chill slightly before shaping.
To prevent fractures and compress the ingredients, roll the ladoos tightly.
If necessary, add milk or ghee in small amounts to prevent a dry mixture that crumbles.