Firstly take a mixer jar and add 1 and 1/3 cup of sugar in it.
Add 2 to 3 cardamoms in it.
Mix them well into a powder.
Now finely chop the almonds and pistachios.
Heat a pan at low flame.
Add the chopped nuts to it.
Dry roast it for 2 to 3 minutes until they turn crunchy.
Now turn off the flame and keep it aside for later.
Now heat a pan with 1 tablespoon refined oil. (NOTE: adding refined oil will prevent the desi ghee from burning.)
Now add 1 cup desi ghee and turn the flame to low.
Once it gets heated, add 2 tablespoon of rava Or sooji in it. (NOTE: Adding rawa gives the laddos a crunchy twist.)
Once the rava changes it’s colour, it’s time to add the besan.
Add 3 cups of besan in it.
Stir them well until the gram flour or besan absorbs the desi ghee.
Keep the flame at low throughout the process . Keep on stirring and cooking it for 10 to 15 minutes, until it turn aromatic.
Cook it for another 10 minutes until it turn golden brown and glossy.
Your gram flour is perfectly cooked when it turns semi solid and oil seperates.
Now slowly add the roasted nuts to it.
Keep on stirring it for another 5 minutes so that everything gets mixed properly.Turn the flame off and keep the mixture aside.
Now add the powdered sugar in it.
Mix them well and make sure there are no sugar lumps . You can use a spatula or simply use your hands.
Finally when it cools down a bit, take a small portion of mixture in your palms.
Roll them into small balls.
Repeat the same with the remaining mixture and garnish it with roasted nuts.
Your laddo is ready to be served. You can cool it down and store it for 15 to 20 days in an airtight container.