Heat a heavy-bottomed skillet or kadai over low heat. Add the sieved millet flour and toast, stirring constantly with a wooden spatula, for 8 to 10 minutes until the flour smells nutty and turns one shade darker. Do not raise the heat.

Remove the skillet from heat and transfer the toasted flour to a wide mixing bowl. Let it cool for 5 minutes until warm but not hot to the touch.

Add the jaggery powder, cardamom, and salt to the warm flour. Mix well so the jaggery distributes evenly throughout the flour.

Pour the melted ghee over the flour-jaggery mixture. Stir firmly with a spatula or use your hands to bring the mixture together into a crumbly but cohesive dough. If it won't hold when pressed, add melted ghee one teaspoon at a time.

Fold in the chopped cashews or almonds if using, distributing them evenly through the dough.

While the mixture is still warm, scoop about 1.5 tablespoons of dough at a time and press firmly between both palms, rolling in a circular motion to form a compact ball. Repeat with the remaining dough to make about 12 to 14 laddoos.

Place the shaped laddoos on a plate and let them rest at room temperature for 10 minutes to firm up before serving or storing.