fry the besan in a microwave safe bowl in microwave. every minute you need to remove it from the microwave and mix with a spoon so that the flour shouldn’t either get burnt. uniform mixing is the key point. the frying has to be repeated until 10-12 minutes or until the raw smell of the flour is gone.
transfer the fried besan to a mixing bowl immediately in order to avoid the burning of the flour due to heat of the vessel. let it cool down partially or completely for you to mix the sugar powder and elaichi powder.
add melted ghee to the mixture. the quantity of the ghee is decided based on the necessity for it to bind together to form a ladoo.
fry cashews in little amount of ghee, to golden brown color and set aside.
after rolling into even sized ladoos, place the roasted cashews on top.
now the Ladoo is ready to be served.