Take a heavy bottom kadhai, keep on heat.Add 2 cups besan in the kadhai.

Dry roast besan on low to medium heat.stir often so that besan get brown evenly and does not burn.

Roast it for 10 to 12 mins the colour has changed then add ghee.

Mix it well.

Continue to stir often and cook.keep on roasting for about 12 to 15 mins stirring non stop.

The mixture will be thiken and colour will also change.soon the mixture start releasing ghee and give nice fragrant aroma.

Remove the kadhai from gas then add powdered sugar and stir well so that no lumps are formed.

Add nuts and cardamom powder and mix it well.

Then shape into medium sized balls in ladoo with your palms.