If you will use almonds, first in a tablespoon of ghee, lightly roast them and keep them aside. Once cool, coarsely grind them.
In a heavy-bottomed pan/ kadhai, start dry roasting the besan on low to medium flame so that it roasts well and doesn’t burn.
This may take around 12-15 minutes; you will begin to smell a nice, nutty aroma once the besan gets roasted well and the color will change to a light golden brown.
Separately melt the ghee and keep it ready.
Mix the soft ghee in the besan and keep stirring for about 5-7 minutes more till it mixes well and there is a nice aroma. I like a nice, golden brown color for my ladoos.
Feel free to add 1 to 2 tablespoons of ghee if the mixture looks dry.
Switch off the flame and keep the pan aside.
Add in the sugar, cardamom, and the ground almond and give this a very good mix.
Once warm and comfortable to handle, you can start making the ladoos. You may rub some ghee on your palms to smoothen the ladoo making.