In a heavy bottom pan, heat the ghee and let it melt on low flame.
Once the ghee is melted, add besan and roast it on low flame stirring continuously for about 15-20 minutes or until its turn golden in color and your house will be filled with roasted aroma of gram flour.
Remove it from the heat, and allow it to cool for about 10-15 minutes.
While the mixture is lukewarm, add powdered sugar and cardamom powder. Mix well rubbing the mixture in between your palms.
Now take a small portion of the mixture and shape it round balls to make ladoo.
Repeat the same step for rest of the mixture.
Once ready, garnish with chopped pistachios and serve.
Always keep the low flame while roasting the besan and roast it properly, else it will taste raw.
Add sugar once the mixture is lukewarm.
You can store ladoo in the airtight container for 15 days.