Powder the sugar finely with elaichi, heat ghee and fry nuts. Set aside 3 tbsp ghee and cashews.

Add flour and stir well. If ghee is not sufficiently coated over the flour, use some more ghee, on a medium to low flame keep stirring and roast until the besan turns aromat.

At one stage when the besan is roasted well, the ghee begins to ooze out from the flour, remove the pan from the stove. Cool down little so that it will be easy to handle.

Add powdered sugar and nuts. Stir and check if the flour can bind well to make the laddoos.

If it is dry, add the ghee as needed little by little and start making the laddoos.

Garnish with cashew nuts and pistachios and serve.

Tips to store: Always store in air tight container