Heat 250 grams of ghee in a heavy-bottomed pan on medium flame.
Add 500 grams of besan (gram flour) to the ghee and roast it on a low flame for about 20-25 minutes, or until it turns golden brown and emits a nutty fragrance. Stir continuously to avoid lumps.
Once the besan is roasted, turn off the flame and let the mixture cool down to room temperature.
Add 250 grams of powdered sugar, 1 teaspoon of cardamom powder, and a handful of chopped nuts (almonds, cashews) to the cooled besan mixture. Mix well.
Take a small portion of the mixture and shape it into a round laddu with your hands. Repeat this process until all the mixture is used.
Let the laddus set for a few hours before serving.