In a heavy bottom non-stick kadai add besan and add half quantity of the ghee from the measured amount. Keep roasting the besan on a very low flame. This is the trick never increase the flame, one has to be patient enough to roast it on low flame. Secondly do not leave the besan unattended it might get burnt from below. So at regular intervals keep stirring. Add the ghee two to three times do not add all the ghee together.

Keep mixing and roasting the besan. It will take around thirty to forty mins to get finally cooked. The colour will change, it will be light pale brown and your house will get the aroma of the roasted besan.This is the indication that your besan is ready and it leaves little ghee from sides.Now switch off the flame and add cardamom powder. Immediately add bura mix till no white lumps are seen. Colour changes to yellow.this you get only if you roast at low flame else it will get dark.

Now the trick to bind. Bind it when it is good warm. At this time if you see that the ladoos are breaking. Add two tbsp more melted ghee in it and then bind. Put pista on top and bind them in Ladoo form. Yesterday when I made it,first they were kept for bhog to our Ganpati ji and then distributed.Everyone enjoyed having it. Good part is that if they are roasted properly they can be stored and enjoyed for many days.