Heat ½ cup ghee in a non-stick pan. Add gram flour, mix and roast on medium heat till fragrant and golden. Transfer onto a plate and cool.
Heat 2-3 tablespoons ghee in another non-stick pan. Add wheat flour and roast till fragrant and brown. Transfer onto a plate and cool.

Similarly, roast semolina with remaining ghee in the same non-stick pan.

Combine the roasted flours into a big bowl and mix. Add pistachios, cashewnuts, almonds, cardamom powder and nutmeg powder and mix. Add sugar and mix well.

Divide the mixture into equal portions and shape them into laddoos.Place roasted almonds and melon seeds over the Ladoos and slightly press with palms.Atta besan Ladoos are ready.

For kesar badam thandai....Grind together almonds, cashewnuts, pistachios, melon seeds and poppy seeds with a little milk to a fine paste. Bring milk to a boil in a pan. Add saffron and mix.

When the milk begins to boil add sugar and simmer till the sugar melts. Grind green cardamoms, cinnamon and black peppercorns to a fine powder.

Add the paste to the milk and mix well. Simmer for three to four minutes. Add the powdered masala to the milk and mix well. Chill the milk.

Serve Atta besan Ladoos and kesar badam thandai on the festive of Holi.Enjoy