Transfer the crumbled Bati pieces to the food processor pulse a few times and keep aside.
Heat 1 cup ghee in a pan and roast roughly chopped nuts, chironji, and melon seeds for 5 minutes on low heat.
Switch off the heat then add ground churma to roasted nuts-ghee mixture and mix thoroughly.
Now add cardamom powder, dry ginger powder, fenugreek powder and mix thoroughly.
Let the mixture cool down to a temperature where you are comfortable to work with bare hands.
Add jaggery powder and thoroughly mix the mixture. While mixing keep rubbing them in between your palms to break any lump of jaggery powder, if there is any.
The mixture is ready to make laddu. To make ladoo, take a handful of portions of the prepared mixture and start binding it together using a fist. Once the mixture starts taking shape, roll them between your palms and keep pressing with the other hand's fingers to give them a perfect sphere shape.
Prepare all the ladoos following the above process.