Published Friday, 04 March, 2016 by Irina @myindiantaste.com
Coarsely grind cashew nuts and almonds and keep aside.
Melt the ghee (clarified butter) in a deep pan, on low heat. Add besan (chickpea flour) and cook over low heat for about15 minutes, until it gives a nice nutty aroma. You will have to stir frequently.
Add cardamom powder, ground cashew nuts and almonds. Stir and turn off the heat.
Let it cool for a while then add powder sugar and mix well.
Let this laddoo mixture cool down to room temperature then shape it into walnut sized balls. Moisten your palms with a little melted ghee while making balls. Besan laddoos can be stored in an airtight container or in the refrigerator. If you keep the laddoos in the refrigerator you will notice that they become hard. In this case, warm them for 10 seconds in the microwave before serving. They will become soft. Enjoy!