Take a heavy Pan and keep on low heat add 200gms besan in pan.

Begin to dry roast besan in low to medium heat.

Stir often so that besan gets browned evenly and doesn't worn.you will see smell lumps in the flour.these lumps disappear later.

Below you can see the beean which has been roasting for 12min. you can see colour has changed.

Then add 125gm ghee. Mix well.

Continue to stir often and cook the mixture.

Keep on roasting about 15min stirring non stop.

The mixture Will thicken and the colour will also change.

Soon you will see that the mixture Will start releasing ghee and give anice fragrant aroma some ghee float on the top and you will see a lava kind of consistency where the ghee is floating.

If you add the sugar before the besan is cooked

Remove the Pan From the gas.add the 175gm boora sugar and stir well so that no lumps.

After adding sugar mix really well.begin to mix with all strength in your hands.

Mix well.the entire sugar has to be mixed evenly with the roasted ghee and besan mixture.

Add the 1teaspoon cardemon powder, 10_12cashews has been chopped.

Mix again very well and the ladoo mixture become lukewarm and cool at room temperature.

Then shape into medium size with your palms.

Store laddu in air tight container.