For roasting besan :
Dry roast the besan in a heavy Kadai or pan on low to medium-low heat for about 10 to 12 minutes.

Keep on stirring continuously right from the beginning. So that the besan is not burned and cooks evenly.

After 12 minutes of total roasting time, add the ghee.

Mix very well and continue roasting the besan for some more 12 to 15 minutes stirring non-stop.

You will see that the mixture will start releasing ghee and will give a nice fragrant nutty aroma. Some ghee will float on top and you will see a molten lava kind of consistency where the ghee is floating.

Begin to mix with all the strength from your hands. You have to mix this part vigorously so that the powdered sugar melts in the roasted besan and ghee mixture and no lumps are formed.
Add the powdered cardamom, and cut almonds. Mix again.

Once you have mixed the ladoo mixture well then let it become lukewarm or cool at room temperature.

When cooled, make small or medium-sized besan ladoo and store them in an airtight steel container. If you are not able to shape into balls then freeze the mixture for 5 minutes or refrigerate for 20 minutes. Depending on the quality and consistency of ghee as well as the room temperature you may be able to easily shape these or not.