Heat the ghee in a heavy-bottomed pan over low flame until it fully melts and turns clear.

Add the besan to the melted ghee and roast continuously on low heat, stirring without pause, until it turns deep golden and releases a rich nutty aroma.

Stir in the chopped almonds and continue roasting for another minute so they turn light golden alongside the besan.

Turn off the heat and let the roasted besan sit in the pan for 10 minutes until just warm to the touch, not hot.

Add the powdered sugar and cardamom powder to the warm besan mixture and stir thoroughly until evenly combined with no dry pockets.

Take small portions of the mixture and roll firmly between your palms into smooth, round balls while it is still warm enough to hold shape.

Arrange the shaped ladoos on a plate and let them rest at room temperature for 30 minutes to firm up completely before storing.