Take the besan or chickpea flour in a pan and dry roast them with continuous stirring on a low flame till the raw smell of besan disappears.(for about 8-10 minutes)

Now, add about ghee to the pan and mix it properly with the besan.

Continue roasting the besan for about 30 minutes on a low flame.

Gradually you see the colour of the besan change from golden to light brown. Turn off the flame and continue stirring else the besan will start burning at the bottom.

Let the besan cool down completely and then add the powdered sugar.

Mix the sugar properly with besan mixture. At this point if you feel that your mixture is too dry, add some more ghee. But if you feel that it is too moist to form the ladoos keep it in refrigerator for few minutes and the ghee will solidify helping you to prepare the ladoos.

Now, start preparing balls. Your besan ke ladoo is ready. Garnish with chopped pistachios and serve.