Heat ghee in a kadai and add besan.
Now on low flame, continuously stirring, you have to roast it. You can change hands, ask for help but it has be continuously stirred so that the colour doesn't get dark. It took me complete half an hour to roast it perfectly that it became smooth.

Now, sprinkle 1 tblespoon of water and stir again. You would notice some froth. Cook till the froth disappears and mixture becomes smooth. This steps helps in forming some particles in besan that helps in getting the perfect danedaar texture.

Switch off the flame and transfer the mixture immediately to a plate since the kadai is hot and if left there, besan may change colour.

Let the mixture become cool enough for you to touch with bare hands.
optional..you can now add powdered/ finely grind dry fruits of your choice.
add the powdered sugar and cardamom powder. If this is added while the mixture is still hot, it will become runny since sugar wll melt.
mix well, grease your hands and form balls of desired size from the crumbly mixture.
garnish with pistachios.