Powder sugar and cardamom pods finely in a mixer.

Melt ghee in a heavy bottom pan.

Keep 1 ½ tablespoons ghee in the pan and transfer the rest in a bowl.

Add the chana besan flour in the pan and mix it completely with the ghee.

Roast the besan on medium flame until it turns golden brown and starts releasing ghee. Make sure you keep stirring or the besan may burn.

Once it turns into a semi-liquid stage, remove it immediately from the stove.

Stir the besan around to cool it down.

Once the besan is completely cooked, add sugar to it.

Mix the sugar well into the flour. You can also knead it with your hands.

Once the mixture is greasy, roll it into ladoos.

You can store it in an airtight container for up to 3 weeks.