Roast the dal lightly till slightly few of them change color. This is to get the perfect crispiness.
Heat the jaggery with little water till it melts.
Strain to remove any impurities.
Again keep the syrup on heat till you can form a syrup ball in a bowl of water. Or you can get one string consistency. You can check out the video for better understanding at the bottom of this post.
Add the dal in the syrup and cook for 1 or 2 more minutes.
Transfer this mixture to a greased plate.
Make small balls while they are still lukewarm.