Always use desi ghee to make these Ladoo.
Make sure you fry the gond well, so that they puff up nicely. If they are not fried properly, they will stick in your mouth.
You can increase the amount of ghee according to your taste and preference.
The Ladoos are shaped when the mixture is still hot, so do not wait until it gets to room temperature.
Do not add less ghee than mentioned, otherwise the Ladoo will not bind.