firstly, in a large kadai heat ½ cup ghee and add 2 cup besan.
roast on low flame until the besan is well combined with ghee. make sure to use coarse besan for grainy texture.
continue to roast on low flame. if the mixture turns dry, add a tbsp of more ghee.
after 20 minutes, the besan starts to release ghee.
continue to roast until the besan turns golden brown and grainy. it may take approximately 30 minutes.
transfer the mixture to a large bowl, allowing to cool slightly.
meanwhile, dry roast 2 tbsp melon seeds and 2 tbsp cashew.
roast on low flame until the nuts turn crunchy.
add the roasted nuts to roasted besan ghee mixture.
take 1 cup sugar and 4 pods cardamom in a blender. you can alternatively use tagar or boora.
blend to a fine powder without adding any water.
once the besan is cooled (slightly warm) add in powdered sugar.
mix well making sure everything is well combined. do not add sugar if the mixture is hot, as it will melt the sugar and makes mixture watery.
prepare a ball sized ladoo adjusting sugar as required.
finally, enjoy besan ladoo for 2 weeks in an airtight container.