Add besan to melted ghee in a deep pan and mix well. Cook on a low flame stirring continuously for 10-12 minutes taking care to break the lumps constantly. The besan starts changing color to brown and gives out a nice aroma Be careful and avoid burning the flour.

Once the color is shiny golden brown. Switch off the flame and transfer the mixture into a plate and keep aside till the mixture cools down completely.

Add powdered sugar, cardamom powder and combine well till it gets a crumbly texture.

Take a scoop of mixture and shape it into a round ladoo.

Garnish with cashew and store in an air-tight container.