Take sugar and cardamom pods in a blender and make it into a fine powder. Set this aside, we will use it later.

Take 1 teaspoon ghee in a pan in which you are going to make ladoo. Make sure to use heavy bottom pan. Add in cashews and fry till light golden brown and well toasted. Remove the cashews to a bowl or plate and set aside.

Now in the same pan add in gram flour and the remaining ghee and mix well on low heat. Make sure the heat is on very low. We are going to toast the gram flour till it gets nutty and aromatic. The colour will change to a darker yellow colour.

Keep toasting the gram flour in ghee for at least 12 to 15 minutes. At first the gram flour mixture will be thick and crumbly. As you keep toasting them it will get more loose and runny in texture.

You have to toast the gram flour till all the raw smell leaves. It is what makes the ladoo taste delicious. If you are not sure whether you have toasted the gram flour well, you may taste and check. The toasted gram flour will taste more nutty without any raw smell.

At this point, add in 1 tablespoon of water and mix well. The mixture will bubble up and get slightly crumbly. This will give the ladoo slight grainy texture. Don’t add too much water.

Once the water is mixed well, take it off the heat and transfer the mixture to a bowl and set aside to cool down completely. This step is very important. The ladoo mixture should be cooled completely before adding in the sugar.

Once the gram flour mixture is cool, add in the powdered sugar and the fried cashews. Use your hands to mix this mixture really well so the sugar is evenly combined into the gram flour mixture. This will resemble coarse texture. But you should be able to shape ladoos. If your mixture is too dry, you may add 1 teaspoon of ghee.

You can keep the ladoo covered in an air tight container at room temperature for upto a week. Enjoy.