Dry roast 2 tablespoon cashews finely chopped for 2 minutes, transfer to a bowl and set aside.

Heat ¼ cup + 1 tablespoon ghee add 1 cup besan flour.

Roast it in low flame until color changes. Keep stirring continuously to avoid burning at the bottom. First it will look crumbly like this.

Keep roasting and after few minutes it will become moist like this.

After few more minutes it will become runny and loose - do not panic this is the consistency we want. Switch off immediately.

Transfer to a mixing bowl, mix with a spatula and cool down completely. Cooling down completely is an important step.

Add ½ cup sugar to a mixer jar.

Grind it fine. If you want your ladoo to have a slightly coarse texture grind it slightly coarse.

Add powdered sugar along with roasted cashews and ¼ teaspoon cardamom powder. Make sure you add powdered sugar only after the mixture cools down completely.

Mix it well.

Start shaping - first pinch a portion and shape by closing the fingers and fist.

Then roll between your palms.

Ladoo is shaped and ready.

Repeat to finish other ladoos too. Add chopped pistachios on top and slightly press to keep it intact.

Besan ladoo is ready!