Heat a heavy bottomed pan and roast the sathumaavu powder till you get a nice, roasted aroma. Keep stirring and turn off the heat before it burns. Keep aside.
In another pan, add the grated jaggery and add just enough water to cover the jaggery.
Turn on the heat and when the jaggery mix starts thickening, turn it off. The consistency should be a little thinner than that of honey. Strain the mixture and keep aside to cool.
Mix the roasted sathumaavu and the strained jaggery in a large bowl. Add melted ghee and mix again. Keep aside till its cool enough for you to handle with bare hands.
Roll out small laddus from the mixture. Add more ghee at this point if you want. Store in an airtight container for up to one week.