Add besan in a pan and lightly roast it over low heat till you get a nice aroma.Keep stirring to prevent the nice yellow colour

Turn off the heat and take out in a plate and let it cool

Peel the skin of pumpkin and grate

Now saute the pumpkin for a few minutes in a nonstick pan over low heat.

Cook it till the pumpkin gets tender

Now add grated coconut

Add all nuts and cook for 2-3 minutes

Now add milk powder and cook for 3-4 minutes on low flame this helps to remove the rowness of milk powder

Now mix roasted flour,milk and sugar in a pan.Mix it well to ensure there are no lumps over medium heat and stir

Cook about 5 to 7 minutes on medium heat

Now add the ghee, simmer the heat and stir for few more minutes... When the mixture gets thicker, Add cardamom powder, mix well

Now u can see ghee leaving on the sides and its get perfect consistency..

Turn off the heat, remove into plate and let it to cool down.

Now take few drops of ghee on palm and take a small part of mixture, shape in round sape ball

Roll the balls in desiccated coconut its totally optional...you may skipped this step

Prepared all the laddus with same process and serve