Homemade besan should be little coarse (raval) dont use fine besan. Add 100 gms of ghee to the thick bottom kadhai.

Once hot add besan to it. On low flame roast it well till it becomes golden brown. Don't add ghee in one take. Add gradually because of excess ghee ladoo cannot hold proper shape

Allow it to cool down but not completely. When it becomes warm add cardamom powder, dry fruits and powdered sugar. Mix well.

Now with gentle hand roll Ladoo s.put raisins on the top and enjoy