Heat ghee in a thick bottom pan and fry besan on medium flame with cashews, till besan loses it's raw smell and emits a sweet aroma. (approx 6-7 minute on medium flame till it is light golden yellow).

Continue to roast besan on a low flame till the colour has changed and the ghee starts to release from the besan, approx 14-15 minutes and the aroma of the roasted besan will be clearly felt, if the besan is not roasted well then you will get a raw taste in the ladoo.

After it cools, mix the cardamom powder, powdered sugar(boora) and almonds nicely. Stir well so that no lumps are formed and mixture does not stick to the bottom of the pan and burns. Switch off the flame.

Once the besan ladoo mixture cools down or is warm enough for you to handle, then make small or medium sized besan ladoos from the mixture.

Serve besan ladoos immediately and after 3-4 hrs store them in air tight containers, if you want to store in freezer do so with freezer safe containers.

If you are not able to make the ladoos, if the mixture is dry, add melted hot ghee in the mixture and mix well.