Place the cashewnuts and almonds in a blender jar and coarsely grind them. Transfer into a bowl and set aside.

Heat ghee in a non-stick pan. Add gram flour, cook, stirring continuously, for 15-20 minutes or till gram flour is fragrant and turns light brown in colour.

Add cardamom powder, cashewnuts and almonds. Mix well and remove from heat. Cool for 15 minutes.

Add powdered sugar and mix well. You may use your hands to mix this.

Shape into walnut sized round

 laddoos and arrange on a plate. When the laddoos have cooled completely, store them in an airtight container