Firstly we will make Tagar with sugar for besan laddu. In a pan take sugar and 1/3 cup water and boil it. Cook sugar syrup until it is white and it becomes thick.

Add one tsp ghee. It helps to avoid clot in Tagar. Stir continuously. Switch off the flame keep aside to cool down and stir continuously. It will become powdery.

In a karahi heat 75 percent of ghee. Add besan stir it on a medium flame. Roast the besan until it is aromatic and golden in colour. If it looks dry then add ghee. Stir continuously. Roast for a while then switch off the flame but stir continuously to avoid burning.

Now slightly cool the besan so that it is cool to touch. Mix all the ingredients together properly.

Take a little mixture and roll them to make round ball and garnish it with almonds and pistachios. put the Laddus in air tight container.