1 cup besan
1 ½ cups sugar
1 cup ghee
1 ½ cups water
½ teaspoon cardamom powder
Dry roast besan on low heat until it's golden and aromatic.
Dissolve sugar in warm water and boil it until it's thick and has a one-string consistency.
Add prepared sugar syrup to the roasted besan flour and stir well to avoid lumps. Add ghee gradually and stir well until it starts pulling away from the sides.
Add cardamom powder to the mixture and stir well. Take a small amount of mixture in your hand and make small balls with it.
Make the rest of the ladoos one by one and roll it in chopped nuts.