Add sugar and cardamom powder to a grinder jar and powder finely. Set aside.

Heat a pan and add 1½ tablespoons ghee.

When it melts, add chopped cashews and fry them until lightly golden. Remove them to a small bowl.

Add besan to the same pan. On a medium low flame keep stirring and begin to roast the besan for 5 to 6 mins. You may see small lumps of ghee and flour. Just ignore them.

After 5 mins, it begins to turn slightly aromatic & changes to a slightly deeper color. Regulate the flame to lowest immediately.

Add rest of the ghee. Mix well and keep roasting on a low flame stirring continuously without stopping. Otherwise it may burn.

Besan will absorb all of the ghee and turn lumpy at this stage. Just continue to cook it stirring constantly.

After a while besan begins to turn deep golden in color and aromatic. It also turns airy and fluffy. Your kitchen will be filled with a aroma indicating the flour is well roasted. It took 25 mins for me to reach this stage. Timing may vary depending on the kind of pan and intensity of heat used.

Note: Depending on the kind of besan, at this stage your mixture may be in a solid, semi-solid or liquid state. But there is nothing to panic even if it becomes very runny and looks like water or even if it remains in a solid state. If it is runny it will thicken back when it cools down.

Be cautious at this stage & remove the pan quickly from the stove. Begin to cool down by stirring it for another 2 to 3 mins.

Cool little bit of the roasted besan and taste test it. It should be nutty and not taste raw even a bit.

Cool down the roasted besan completely. This step is important.

When the besan cools down add powdered sugar. If you prefer less sweetness in your ladoos, add little lesser than mentioned in the recipe. I use all of the powdered sugar.

Mix very well to combine the sugar. At first your mixture may seem dry but keep mixing or knead it with your hand. The warmth in your hand will melt the ghee and bind all of them well.

Take small portions of this and press down in your palm to roll to balls. You can make about 8 ladoos.

Store besan ladoo in a air tight jar at room temperature and use within 3 weeks. Alternately you can refrigerate them for up to 2 to 3 months. Reheat them in microwave for 15 to 20 seconds or in the oven at 80 C or 160 F for a few minutes until they become warm.