In a heavy bottom pan add in 1/2 Cup of the ghee. Remaining ghee should be added only if required.
Add in the Besan/Gram Flour and dry roast on slow until it releases a nice aroma.
Add more ghee if you feel the besan is getting too dry and is yet not roasted.
The roasting process takes time around 45 minutes to 1 hour. Be patient.
Once fragrant and you see ghee starts releasing the edges you are done.
Switch off and let this cool completely.
Add the required sugar. If you have sugar granules, crush them in a blender to get a fine powder.
Remove the seeds from cardamom and add it as is. The ladoo taste better with the seeds not crushed completely.
If adding cashews add it now.
Take a dollop of the mixtue and form round balls. Size can be as per your preference.
Store it in an air tight container. They stay good for more than a month.