Firstly, heat ½ cup ghee and fry 2 tbsp gond on low flame.

Fry till the gond puffs up and turns crystal.

Drain off the gond and keep aside. Make sure to fry the gond on low flame, or else the gond will not get cooked from inside and will remain sticky while eating.

Add 1 cup wheat flour, 1 cup besan, and 2 tbsp rava in the same ghee.

Keep roasting on low flame till the flour is well combined.

Now add 1 tbsp ghee, 2 tbsp melon seeds and roast well.

Roast until the flour turns golden brown and aromatic.

Also, thee has been released from the flour, indicating the flour has roasted well.

Transfer to the large plate and cool slightly.

Add fried gond and crush slightly.

Also, add ½ tsp cardamom powder and mix well. Mix making sure all the ingredients are well combined.

In a mixer jar take 1 cup sugar and grind to a fine powder.

Once the besan atta mixture has cooled add in powdered sugar and mix well. Make sure to add the sugar powder when the mixture is warm, or the sugar will melt.

Mix well till the mixture is well combined.

Prepare the ladoo by shaping them gently.

Finally, decorate the Atta Besan Ladoo Recipe with vark and chopped cashews.