Heat Ghee in a heavy bottom kadhai, save 50 gms of Ghee from that to be used later if required.

In melted Ghee add Besan and start roasting Besan in Ghee on low flame.

Keep roasting till Besan slightly becomes brown and aromatic. Use extra Ghee if required

Switch off the flame and transfer Besan from kadahi to another bowl. This process is important as kadhai is hot We want to avoid overcooking of besan

Let the roasted Besan cool down to an extent where it can be touched with hands. Add chopped dry fruits, cardamom powder and powdered sugar.

Now give it a good mix with the help of your hands. Take a small portion from this mixture and start making laddus.

Keep all the laddus in air for 4-5 hours then keep in any air tight container. Laddus can be stored like this for over a month.