Dry roast the thick poha in a heated pan or wok on low flame for 5-7 minutes.
The flakes should become crisp and break easily on roasting but should not change their color, so keep on stirring and keep the flame low.
Allow the poha to cool down a bit. Now transfer it to a grinder jar and pulse to get powder. Add jaggery powder and mixed nuts powder and pulse it again, so that everything blends well.
Now add ghee to the mix and work with finger tips so that it appears like bread crumbs.
Add very little milk and bind the mixture to form ladoos.