Step 1

In a large skillet, heat the ghee over medium heat until melted.

Step 2

Add the chickpea flour and cook over medium heat until the flour becomes very fragrant and begins to darken in color, 7-10 min, stirring often.

Step 3

Remove the pan from the heat and mix in the powdered sugar and cardamom.

Step 4

Let the mixture cool slightly before shaping it into balls. Scoop 1 Tbsp of the mixture into your hands and press it firmly into a ball. (If the mixture seems too crumbly, dip it in a little ghee and continue pressing and rolling.)

Step 5

Garnish the besan ladoo, if desired, by dipping a tiny edge in ghee and then dipping it in finely chopped nuts.

Step 6

Store the besan ladoo in an airtight container for 1-2 weeks.