Heat a heavy-bottomed kadai on medium flame and add 250 grams of besan (gram flour).
Roast the besan, stirring continuously, until it turns golden brown and emits a nutty fragrance. This should take about 10-15 minutes.
Remove the kadai from the heat and let the besan cool down to room temperature.
In a separate pan, heat 200 grams of ghee until it is warm but not smoking.
Gradually add the warm ghee to the roasted besan, mixing continuously to avoid lumps.
Add 150 grams of powdered sugar and 1/2 teaspoon of cardamom powder to the besan and ghee mixture. Mix well until all ingredients are thoroughly combined.
Once the mixture is cool enough to handle but still warm, grease your palms with a little ghee and shape the mixture into small, round ladoos.
Place the ladoos on a plate and allow them to cool completely. They will firm up as they cool.
Store the Bandar Ladoos in an airtight container at room temperature.