Take a kadai or wok or pan & keep on a low heat. Add 2 cups besan (200 grams) in the kadai.
Roast besan on low to medium-low heat.
Stir often so that besan gets browned evenly & does not burn. When you begin to roast besan, you will see small lumps in the flour. The lumps will disappear.
Below you can see, the besan which has been roasting for 12 mins. You can see the color has changed as compared to what it was in the beginning.
Add ½ cup ghee (125 grams).
Continue to stir often and cook this mixture of besan and ghee
Roast for 12-15 mins, stirring nonstop. Depending on the flame, the roast time will vary.
Soon you will see that the mixture will start releasing ghee and will give a nice fragrant aroma.
Remove the kadai or pan from the stove & keep on your kitchen countertop. Add the sugar or boora (175 grams) and stir well so that no lumps are formed.
Mix very well. Mix this part vigorously so that the powdered sugar melts in the flour and ghee mixture.
Mix very well. The entire sugar has to be mixed evenly with the roasted besan and ghee mixture.
Add the 1 to 2 tablespoons raisins (chopped), 1 teaspoon cardamom powder and 10 to 12 cashews which have been chopped. You can use any chopped nut.
Mix very well and let the ladoo come to room temperature.
Then shape into medium-sized ladoo with your palms. If you are not able to shape in balls then freeze the mixture for 5 mins or refrigerate for 20 mins.
Store besan ladoo in an airtight container.
Garnish with cashews or other type of nuts.