Dry roast the besan in a kadai or pan on slow flame for about 10-12 mins.Keep on stirring continuously so that the besan is not burned and so that there is even browning, melt the ghee and keep aside, add the melted ghee and continue roasting.
The besan would start to give a nice nutty fragrance and will start releasing ghee, once you get a strong nutty fragrance then switch off the fire.
Remove the pan from the stove and keep down, add powdered sugar.add the powdered cardamom and stir well so that no lumps are formed, once you have mixed the besan ladoo mixture well then let it cool down to room temperature.
Make small or medium sized besan ladoos and store them in air tight container. Decorations is optional.