Firstly, In a large heavy bottom pan, heat ghee well.
When ghee is hot, reduce the flame to very low, add besan, start stirring and roasting on a very low flame.
Stir well continuously and cook. Do not burn. You may increase the heat to medium and roast besan, but to get the best roasted flavor and golden color, it is always best to roast it in ghee on a very low flame.
After 6-7 minutes of roasting, add crushed saffron and mix well,
Then again after 8-10 minutes, add crushed cashew nuts, and crushed almonds, mix well, keep stirring or else it might stick to the bottom and burn. You will see a lot of foam bubbling up, but it will settle down.
Roast well on low for another 6-7 minutes. At this point you will see, it turns out to beautiful dark golden aromatic besan ladoo mixture
Immediately take the pan off the heat, and pour the ladoo mixture in wide plate or tray.
After 15 minutes, this is how it looks when scrapped with spoon.
Cool the mixture to a temperature just easy to handle and make laddoos. Then add powdered sugar, cardamom powder and mix
Take small amount of mixture and shape them into laddus. Similarly, shape the all the mixture into ladoo
You can keep it plain or put some nuts like almonds pistachios or cashew nuts. I have used pistachio to garlich besan ke laddu. Cool and store in an airtight conatiner. Besan ke Ladoo is ready to enjoy. You can store besan ladoo in a clean container under refrigeration upto 2-3 months (tried and tested storage tip)