Warm a heavy-bottomed pan over low-medium heat and add the Ghee; let it melt gently.
Add the Besan to the melted ghee and roast, stirring constantly, on low heat. Keep cooking for 10–15 minutes until the flour turns a deep golden color and releases a nutty aroma—do not rush this step or the ladoos will taste raw.
If the mixture starts to brown too quickly, lower the heat; continue stirring until the besan looks glossy and separates slightly from the ghee. Remove the pan from heat.
Allow the roasted mixture to cool for a few minutes until it's warm but not hot (this prevents the sugar from melting into a paste).
Sift the Powdered Sugar and mix in the Ground Cardamom, then add this to the warm besan and stir thoroughly until evenly combined. Taste and adjust sweetness or cardamom as desired.
If the mixture seems dry and crumbly, add a teaspoon or two of warm Ghee and mix until it holds together; if too soft, let it cool a bit more.
Grease your palms lightly with a little ghee and shape the mixture into small, firm balls by rolling them between your palms. Press a few chopped Pistachios on top of each ladoo or roll them in crushed pistachios for a pretty finish.
Let the ladoos cool completely so they set, then store in an airtight container at room temperature for up to 2 weeks.
