Besan Ladoo (Chickpea Flour Sweets) with Ghee and Sugar

Heat ghee in a heavy-bottomed pan or kadhai over medium heat.

Add the besan (chickpea flour) to the melted ghee.

Roast the besan on low to medium heat, stirring continuously to prevent burning. This is the most important step, so be patient and stir constantly.

Continue roasting until the besan turns golden brown and releases a nutty aroma. This will take approximately 20-25 minutes. The color should change gradually from a light yellow to a light brown.

Once the besan is roasted, remove the pan from the heat and let it cool slightly (about 5-10 minutes). It should be warm, not hot.

Add the powdered sugar and cardamom powder to the slightly cooled roasted besan. Mix well until everything is evenly combined.

If using, add chopped almonds or cashews and mix again.

Take a small portion of the mixture (about 1-2 tablespoons) in your hand and roll it into a smooth, round ball (ladoo).

Repeat with the remaining mixture.

Allow the ladoos to cool completely and set at room temperature before storing them in an airtight container.