In a Kadai heat the ghee and add besan and rava.

Mix it well and keep stirring on a medium to slow flame. Once the colour of besan turns darkish approximately in 15 mins. If it's dry you can add some more ghee at this point. But very carefully or else it will get too liquid and soft. And the ladoos will lose their shape.

Now add a small piece of gud and sprinkle some water over it and give it a rigorous mix.

Take it off the flame and let it cool. Then add the gud powder and almonds powder and mix well.

Roll small size balls in your palms as shown.

You can top it up with any choice of dry nuts mostly I prefer almonds or raisin. You can store it in an airtight container for at least 10 days.