Heat up a nonstick pan on low-medium heat. Once hot, add ghee. I used liquid ghee since I live in a warmer area.

Once the ghee is melted and hot, add besan (gram flour).

Stir the besan into the ghee.

This is what you'll have 3 minutes later - a crumbly mixture.

Keep stirring - this is the result 5 minutes later. Since my mixture was a bit crumbly, I added another tablespoon of ghee. Add it if you need it.

A minute later - the mixture begins to combine. You should be able to smell the aroma of the besan - this is a sign that you're getting close to the finish line.

A couple of minutes later, the mixture is no longer crumbly and takes the shape of a ball.

Using your wooden spoon, spread out the mixture. It'll be slightly glossy and grainy. This is done.

Transfer the batter into a large bowl. Let the besan mixture cool for 20 minutes.

In the meantime, in the same pan dry roast the nuts. Saute for about 5 minutes.

Chop the nuts.

20 minutes later, add powdered sugar, cardamom, and nuts to the besan-ghee mixture.

Mix well.

Using a mini-scoop, add the besan mixture into the palm of your hand and roll it into a ball.

You should be able to get 10 ladoos.