Place a large non-stick pan on low heat and add the ghee to melt.

Once the ghee is warm not hot, add the besan (chickpea flour).

Cook this mixture on low-medium heat while stirring intermittently. The ladoo mixture is done when it looks golden and smells toasty and nutty. This will take 25-30 minutes. Look at the pictures to see the different stages of the mixture cooking, and how it looks when its done.

After 7 minutes of cooking the texture of flour has turned grainy.

Then it will start releasing ghee and loosens up a bit.

Then it will change colour from light brown to dark brown. To reach this stage it took me exact 25 minutes. When the mixture is cooked, turn off the heat.

Let it get cool for around 5 to 6 min or till you can touch the mixture with palm. Mixture should be little warm when you try to make ladoo. Add cardamom powder.

Add Boora sugar and mix well. Taste the mixture.

Gather about 2 tablespoons of the mixture in your palm of your hands, and press it to form a ball. If the mixture is too dry and wont form balls, or if the balls crack or don't hold together, you need to add milk. Add 1 teaspoon of milk and mix well. Now try to form balls again. Keep doing this till you can form the mixture into balls.

When the ladoos are shaped, press pistachio flakes to decorate it (optional).