Sieve the gram flour well to break all lumps. Powder the sugar finely in a mixer and set aside. (This step is common for both methods).

Method 1 (Shiny Version): Heat ghee in a non-stick kadai and roast chopped nuts on low flame. Transfer roasted nuts to a plate.

Add sieved gram flour to the hot ghee. Roast patiently on low to medium flame, stirring constantly. It will turn into a smooth paste and start releasing ghee. Roast until it becomes a glossy whole mass and ghee leaves the sides of the kadai. Switch off the flame and let it cool in the kadai itself, stirring once or twice.

Once the roasted besan cools completely (or remains slightly warm), add powdered sugar and crushed cardamom seeds. Mix thoroughly with your hands until crumbly. Rest the mixture for 5 minutes.

Take small portions and shape firmly into tight round balls. If the ladoos feel soft initially, arrange them on parchment paper. Once cooled completely, shape them into tight and smooth round ladoos.

Method 2 (Dry Version): Roast cashews in 1 teaspoon of ghee and remove. In the same kadai, add sieved gram flour and roast on low flame until golden brown and aromatic. Switch off and let it become warm.

Add powdered sugar and crushed cardamom to the warm roasted flour. Pour hot melted ghee and mix well with a ladle. While warm, press firmly and shape into tight round ladoos.